Rugelach Pastries
The classic pastry veganised.
Ingredients
Pastry
- ½ cup Butter - vegan
- ½ tbsp Egg replacer - whisked with 1 tbsp cold water
- ¼ cup Cream cheese - vegan
- ¼ cup Yogurt - or sour cream, plant based
- ¼ tsp Salt
- 1 Lemon - zest only
- 1¼ cup Plain flour
Filling
- 1 cup Walnuts - chopped to the size of lentils
- 6 tbsp Brown sugar
- 1 tsp Ground cinnamon
- ⅛ tsp Ground ginger
- 1 pinch Grated nutmeg
- ½ tsp Cocoa powder
Instructions
Make The Dough
- In a microwavable jug, heat the butter until melted.
- In a large bowl, using an electric blender to mix the egg replacer, salt, cream cheese, yogurt and lemon.
- Beat in the melted butter.
- Finally beat in the flour until you have a sticky dough.
- Dollop the dough onto clingfilm, wrap and chill for an hour.
- Remove from fridge. Dust your hands with flour and roll the dough into a ball. It should be much firmer now.
- Cut the dough into four and then roll those into balls. Flatten with the palm of your hand. Wrap in clingfilm and fridge, preferably overnight, but for at least an hour.
Make the filling
- You can whisk this all up the day before. In a small bowl, whisk together the cocoa powder and spices.
- In another bowl, add the chopped walnuts and brown sugar and mix. a
- Pour the dry filling ingredients over the top. Mix well.
To make the Rugelach!
- Preheat oven to 180c and prepare a couple of baking sheets by lining them with greaseproof paper.
- Taking one ball of your dough at a time (leaving the others to chill), lightly flour your work surface and roll it out into a circle, about 8" dia. It doesn't matter if it isn't a perfect circle, but if you prefer it to be, just pop a plate over the top of the dough and trim around it.
- Sprinkle your walnut mixture all over the dough circle, leaving about an inch in the middle empty. This is to avoid too much overspill when you come to roll them!
- Using your rolling pin, roll over the filling to ensure that it has stuck to the dough.
- Now carefully cut the dough into 12 using a pastry cutter, pizza cutter or a knife. You will need to be firm but steady doing this as it can tear the dough.
- Now, taking one segment at a time, working from the outside, roll it up. Use a little bit of water to seal the pointy end down.
- Place on your prepared baking tray. Repeat until you have rolled up all your segments.Continue until you have used up all your dough from the fridge. You may need to do this in batches depending on the size of your oven.
- Bake for about 25 minutes or until golden brown. Let cool for a couple of minutes before placing on a cooling rack.
Notes
The dough is supposed to be sticky when you first chill it so don't panic! It will firm up nicely in the fridge, but please don't omit this step otherwise you will have a sticky mess!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Rugelach Pastries
Serving Size
20 g
Amount per Serving
Calories
113
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
2
g
Cholesterol
14
mg
5
%
Sodium
66
mg
3
%
Potassium
49
mg
1
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
156
IU
3
%
Vitamin C
2
mg
2
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.