Vegan Rugelach
Rugelach is one of those pastries that feels almost impossibly indulgent — flaky, tender, and filled with warm cinnamon, chewy raisins, walnuts, and a swipe of apricot jam. The secret to getting that classic melt-in-your-mouth texture without any dairy is cold vegan butter and vegan cream cheese worked together just enough to create a rich, layered dough. Keeping everything well chilled before rolling is the move that makes these come out properly flaky rather than dense, so don't skip the refrigerator rest. Each little crescent gets a brush of plant-based milk and a dusting of sugar before baking, giving you those gorgeous golden, slightly crisp edges that make rugelach so irresistible. They bake up deep golden brown with a caramelized bottom and a soft, jammy interior — exactly what you want. This batch makes 24 pieces, so they're perfect for a holiday cookie spread, a gift box, or just having a stash on hand for the week.
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Learn more →Ingredients
24 servings
For the dough
- 1 cup vegan butter, cold and cut into ½-inch cubes
- 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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