Vegan Rugelach
By blum099
This Vegan Rugelach recipe is perfect for any holiday, but especially is a scrumptious recipe to adorn your Hanukkah dessert table this year. This recipe yields enough to feed a crowd, though these are so good that they still disappear quite quickly. Laced with spicy cinnamon, nutmeg, and ginger, these cute little cookies pack a powerful flavor punch.
Ingredients
- 1 cup non-dairy butter
- 1 package Tofutti, non-dairy cream cheese
- 2 cups organic all-purpose flour
- 1/4 teaspoon sea salt
- 1/3 cup Tofutti non-dairy sour cream
- 1/4 cup granulated organic sugar
- 1 tablespoon ground organic cinnamon
- 1 teaspoon ground organic nutmeg
- 1 teaspoon ground organic ginger
- 1 cup walnuts, chopped finely
Details
Servings 48
Preparation time 180mins
Cooking time 205mins
Adapted from greenopia.com
Preparation
Step 1
Preheat the oven to 350°F.
Use a food processor or mixer to combine the butter, cream cheese, flour, salt, and sour cream. Shape crumbly dough into 4 pieces and roll into flattened balls, and then chill each in plastic wrap for at least 2 hours.
Combine the walnuts, sugar, cinnamon, nutmeg, ginger, and raisins in a bowl and set aside.
Flour your counter top and roll each of the dough balls into a 9-inch circle, and then spread the jam on each circle, leaving a small border around the edges.
Divide the sugar, walnut, and raisin mixture evenly among the dough circles and press it lightly into the jam to stick. Cut the dough like a pizza into 12 even slices.
Roll the wedges from the wide end to the small point and place the roll-up with the point side down on a cookie sheet. Bake for 22 minutes, or until lightly golden brown. Cool.
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