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

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.