Chocolate Raspberry Rugelach

Vegan Chocolate Raspberry Rugelach

A couple months ago when I was working in my friends bakery, he was making Rugelach.

I was going crazy because this is quite possibly my favorite cookie.

Like seriously. I know I say that all the time, about all my recipes, but this is one cookie that I cannot eat just one.

When there are rugelach in the house, you better hide them from me because they will be gone in an instant.

Vegan Chocolate Raspberry Rugelach

You know how you can’t ever just eat one Dorito?

Well that’s me with Chocolate Raspberry Rugelach

I’ve made a vegan version for you (well, honestly I did it all for me, but you can have the recipe of course!)

I did two varieties, one is the Chocolate Raspberry and the other is filled with Poppy seed spread.

Vegan Poppy Rugelach

If you have never worked with Rugelach dough you are in for a treat. It is super silky and really easy to work with.

The cream cheese in the dough makes it so soft and actually it is what makes this dough so unique.

If you are not familiar with what a Rugalah cookie is, when you taste one, you will wonder what is that back note of creaminess that is so surprising in a cookie!

Yep, that’s the cream cheese.

Vegan Poppy Rugelach

Well enough of me talking about them, check out how easy it is to make them and don’t forget if poppy seed or chocolate raspberry is not your favorite you can fill these cookies with anything you prefer!

Apricot is another very popular variety as well as the walnut cinnamon kind!

Get creative and make these your own signature cookie!

Oh but first a quick note, I’ve been playing around with a lot of different egg replacers lately and this time I am using Vegan Egg by Follow Your Heart

I think I like it! It’s been working really well in my cakes and cookies, so more about that in future recipes.

For those who cannot get it or refuse to pay the price for it ( I totally get it, trust me!) You can use EnerG Egg Replacer instead the equivalent of 2 eggs

Chocolate Raspberry Rugelach
 
Prep time
Cook time
Total time
 
I do not include salt in my recipe because I am using Earth Balance Vegan Butter which has salt.
The lactic acid is an optional ingredient that I use when I am working with vegan cream cheese to give it that signature tang of regular cream cheese
I do recommend a silicone baking mat for the raspberry cookies since the jam will seep out slightly upon baking making it nearly impossible to get the cookies off the parchment paper once they've cooled- yes I learned this the hard way ! (The poppy seed do not do this so parchment in OK there)
Serves: 48 cookies
Ingredients
  • All Purpose Flour 2½ cup (312g)
  • Baking Powder ½ teaspoon
  • Vegan Butter 1 cup (226g)
  • Vegan Cream Cheese 8 ounce package (226g)
  • Vegan Lactic Acid *optional ¼ teaspoon
  • Granulated Sugar ½ cup
  • Vegan Egg 2 Tablespoons (12g)
  • Cold Water ¼ cup (60ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Raspberry Jam 1½ cup
  • Mini Vegan Chocolate Chips ¾ cup
  • Vegan Chocolate Cookies crushed Tablespoons *optional
  • Aquafaba for brushing the cookies before baking
  • Cinnamon Sugar for sprinkling
Instructions
  1. Cream the vegan butter and cream cheese together to smooth
  2. Add the granulated sugar and beat on medium speed until light and fluffy approximately 3 minutes.
  3. Meanwhile combine the vegan egg with the cold water and whisk smooth then add the vanilla extract to that
  4. Add the vegan egg mixture to the creamed butter mixture and mix well, scrape the bottom and sides of the bowl for an even mix
  5. Sift the flour with the baking powder then add it all at once to the mixer and mix on low speed to combine.
  6. Wrap the dough into 3 separate equal discs and refrigerate for at least 2 hours or overnight.
  7. Once the dough has relaxed and is chilled, knead it lightly on a floured surface to form a round disc then roll it out to 12" diamter
  8. Spread with about ½ cup of the raspberry jam then sprinkle with about ¼ cup of the mini chips and 2 Tbs of crushed cookies
  9. Cut the dough circle first by quartering the entire piece, then each quarter gets cut into 4 pieces for a total of 16 wedges
  10. Roll up each wedge from the fat edge into the center as shown in the video
  11. Place the cookies on a silicone baking mat on a sheet pan, brush with aquafaba then sprinkle with cinnamon sugar and bake in a preheated 375°F oven for 30-35 minutes until golden browned
Notes
Store cookies in an airtight container for up to 2 weeks at room temperature

 

 

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2 Comments

  1. Please, let me know how did you make the poppy seed filling for this recipe and what ingredients did you use? Thank you in advance!!

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