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Perfect Vegan Rugelach

Perfect Vegan Rugelach

Dark chocolate and cinnamon filling rolled in flaky melt-in-your-mouth buttery pastry dough. Oy

Tis recipe was inspired by Joan Nathan's recipe for rugelach, veganized and tweaked to my palate.  Makes 50 small rugelach.

Course Dessert
Cuisine Jewish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 people




Egg wash


Mix your flour, zest and salt together in your food processor.

  1. Add your cream cheese in "blobs" that you break off with your hands. Pulse until combined. Now add your cubed "butter" and pulse on and off in three second pulses until you your dough begins to clump together. 

  2. Remove the dough from the food processor and give it a few quick kneads to bring it together into a ball. Press into a disk and cover with plastic wrap. 

  3. Refrigerate until form at least 1 hour. This step is necessary if you want a flaky pastry. 

  4. Heat your oven to 350 degrees Fahrenheit. 

    In a small bowl combine the sugar and cinnamon.

    Line a cooke sheet with parchment paper. Divide your dough into four quarters. 

  5. Roll the first quarter in to a ball. Roll out to a circle with a diameter of about 12 inches.

    Cut your circle into 16 wedges.

    Brush each wedge with jam. Each circle will take between two to three tablespoons of jam. Sprinkle each wedge with the cinnamon sugar and then the chopped chocolate. Roll up each rugelach from the wide end giving. 

  6. Place all your rugelach on the baking sheet and continue with the rest of the dough until your run out of dough or space. 

  7. Bake for 20 minutes.

    Mix your plant milk and maple syrup in a small bowl. 

    After 15 minutes brush the tops with glaze and sprinkle the optional sugar over for a little bit of crunch.

  8. Bake 5-10 more minute to desired golden brown color is reached. 

    Place the cookie sheet on a wire rack to cool.