Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon fine salt
- 2 sticks Earth Balance, cut in pieces and chilled
- 8 ounces vegan cream cheese, cut in chunks and chilled
- 2 tablespoons vegan sour cream
- Filling
- 3/4 cup pecans
- 1 cup raspberry preserves
- 2/3 cups golden raisins
- "Egg" wash
- 1 tablespoon agave syrup
- 1/4 cup sugar
Preparation
Step 1
Combine and mix the flour, sugar and salt well. Add the Earth Balance and using either 2 knives, a pastry cutter, or a food processor (pulsing) mix until the consistency looks integrated and crumbled.
Add the cream cheese and sour cream, and continue to either knife, cut, or pulse until it comes together in a rough dough. It is ok if it looks uneven, chunks of butter or cream cheese will result in a flaky dough. Sometimes, you gotta get in there with your hands, but be brief, you want the dough to remain cold, and your hands will heat the mixture.
Turn the dough out of the bowl onto a floured work surface and divide into 4 equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze dough for 15 minutes.
Meanwhile, chop the nuts in a food processor. Add the preserves, raisins and salt; puree to make a paste.
Roll a portion of dough into a rectangle about 1/4-inch thick. Trim the edges.
Spread 1/4 of the filling over the surface with a small spatula.
Starting with a long side, roll the dough up into a tight cylinder ending with the seam on the bottom. Press the top slightly to flatten; wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (You can freeze these for later!)
Meanwhile, evenly position the racks in the oven and preheat to 375 degrees F. Line a baking sheet with parchment and spray with nonstick.
Slice the cylinders into 1 1/2-inch pieces, and place rugalach seam-side down on the prepared pans. Mix 1 tablespoon of agave syrup with 1/4 cup water to make a glaze and brush over the top of the rugalach.
Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
Remove from oven and let cool slightly on the baking sheet. Carefully transfer rugalach to a rack to cool. Serve.
Store rugalach in a tightly sealed container for up to 3 days.