Rye Free Vegan Rugelach

Total time2 hr 5 min

Prep time40 min

Cook time25 min

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Ingredients

24 servings

For the dough

1 cup vegan butter, cold and cut into ½-inch cubes
Organic Dairy-Free Butter with Peruvian Salt, 10 oz Monty's Dairy Free Plant-Based Butter Original Wildbrine Wild Creamery Cultured & Plant Based European Style Butter Alternative Wildbrine Wild Creamery Cultured & Plant Based Oat Butter Alternative, Gluten Free Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt
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8 oz vegan cream cheese, cold
2 cups all-purpose flour
¼ tsp salt

For the filling

½ cup walnuts, finely chopped
⅓ cup organic cane sugar
1 ½ tsp ground cinnamon
½ cup raisins, finely chopped
3 tbsp apricot jam

For brushing

2 tbsp plant-based milk
2 tbsp organic cane sugar

Instructions

1
Beat the cold vegan butter and cold vegan cream cheese together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until just combined, about 1 minute — the mixture should look slightly lumpy, not smooth. Add the flour and salt and mix on low speed until the dough just comes together and pulls away from the sides of the bowl, about 1–2 minutes. Do not overmix.
2
Turn the dough out onto a lightly floured surface and divide it into 3 equal portions. Flatten each into a disk about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, until firm.

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