Confession: I had never enjoyed a rugelach before I made this recipe. But I sure did after! These little pastries/cookies are a traditional Jewish treat, so what better way to kick off Hannukah?
The filling is a comforting mixture of apricot, walnuts, raisins, sugar and cinnamon. But I think what really sets them apart is the dough. A dough made predominantly of vegan cream cheese and butter? L’Chaim!
What are you cooking this holiday season? Let me know in the comments and tag me on Instagram!
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8 oz vegan cream cheese, at room temperature
1 cup (2 sticks) vegan butter, at room temperature
¼ cup, plus 9 tbsp cane sugar
¼ tsp salt
1 tsp vanilla extract
2 cups flour, plus extra for rolling
¼ cup brown sugar, packed
1½ tsp cinnamon
⅔ cup raisins
1 cup walnuts, finely chopped
½ cup apricot preserves
1 tbsp olive oil, mixed with 1 tbsp non-dairy milk
Combine the cream cheese and butter in a large mixing bowl. Using an electric mixer or a whisk, mix until completely smooth. Add 1/4 cup granulated sugar, salt, and vanilla. Gradually add the flour until just combined.
Turn the dough onto a well-floured board and roll it into a ball. You may want to knead a little extra flour here if your dough is too sticky.
Cut the ball into quarters, wrap each piece in plastic wrap, and refrigerate for 1 hour.
Meanwhile, combine 6 tbsp of cane sugar, brown sugar, ½ teaspoon cinnamon, raisins, and walnuts.
On a well-floured surface, roll each ball of dough into a 9-inch circle. Spread the dough with about 2 tbsp apricot preserves and cover with ½ cup of the filling. Using your palms, press the filling lightly into the dough.
Cut the circle into 12 equal wedges. Begin this by cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the non-dairy milk and oil mixture. Combine the remaining 3 tbsp cane sugar and 1 tsp cinnamon and sprinkle other the pastries. Bake for 20 to 22 minutes, until lightly browned.
Remove to a wire rack and let cool.
Recipe adapted from Ina Garten.