Pecan Pie makes us think of Fall and Winter Baking!
Although these Pecan Pie Rugelach are pretty fantastic all year round!
Cream cheese pastry rolled up with pecan pie filling for the most delicious bites sized treat ever!
I love this cookie dough recipe so much!
It is so soft and pliable and rolls like pie dough, but with a cookie texture once it’s baked!
Rugelach can be filled with an endless variety of nuts and jams
I’ve made Chocolate Raspberry and Poppy Seed too!
No affiliation with any product or company linked below, solely for visual reference
Notes For Success
Tofutti Cream Cheese is hte only vegan cream cheese that has worked successfully in my BAKED recipes
As I have not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked
However more recently some of my viewers have commented on some of those brands that now seem to work in baked recipes, noting having success with Violife
When I created this recipe any years ago, Follow Your Heart Egg Replacer was the most popular on the market.
I now use super flax egg for the egg replacer
2 Tablespoons of ground flax meal combined with 4 Tablespoons liquid aquafaba
If you do not use aquafaba you can simply use water to reconstitute the flax
These cookies are part 4 of my 12 Days of Christmas Cookies recipe series!
WATCH THE VIDEO FOR HOW TO MAKE PECAN PIE RUGELACH
Pecan Pie Rugalah
Ingredients
For the cookie dough:
- 2½ cups All Purpose Flour (312g)
- ½ teaspoon Baking Powder
- 1 cup Vegan Butter (226g)
- 8 ounces Vegan Cream Cheese (226g)
- ¼ teaspoon Vegan Lactic Acid *optional
- ½ cup Granulated Sugar
- 2 Tbs Flax Meal
- ¼ cup Hot Water (60ml)
- 1 teaspoon Vanilla Extract (5ml)
For the Filling:
- 6 Tbs Veqan Butter (85g)
- 2 cups Pecans
- 2 Tbs Orange zest
- 8 Tbs Light Brown Sugar (100g)
- 1½ teaspoon Cinnamon
- Cinnamon Sugar for sprinkling
Instructions
- Mix the softened vegan butter with the cream cheese together to smooth
- Add the granulated sugar & cream on medium speed until light and fluffy approximately 3 minutes.
- Combine the flax meal with the hot water & whisk smooth, then add the vanilla extract. Let stand 5 minutes to thicken
- Add the flax mixture to the creamed butter mixture & mix well, scrape the bottom and sides of the bowl for an even mix
- Sift the flour with the baking powder then add it all at once to the mixer & mix on low speed to combine.
- Wrap the dough into 2 separate equal discs & refrigerate for at least 2 hours or overnight.
- Meanwhile prepare the filling by combining the orange zest, brown sugar, lightly roasted pecans & cinnamon in a food processor to a fine meal
- Once the dough has relaxed & is chilled, knead it (one disc at a time) on a lightly floured surface to form a rectangle that is 6" by 18"
- Brush with 3Tbs of the melted vegan butter & then spread half of the pecan filling evenly & roll up jelly roll style
- Cut the log into 24 equal pieces (I know I said 16 in the video, but 24 is a better size) & place them on a sheet pan spaced about 1" apart
- Brush each one with the remaining melted vegan butter & sprinkle with cinnamon sugar
- Repeat the process with the other half of dough & bake in a preheated 375°F oven for 10 minutes, then turn the temperature down to 350℉ for another 15-20 minutes until light golden browned
These look amazing!! What could I use instead of Follow your heart vegan eggs? I don’t like the taste of them .
Hey thanks for bringing that to my attention, I thought I added this info::
The original recipe for this cookie dough called for egg yolks which I replaced with Vegan Egg by Follow Your Heart. I understand not everyone can get that product so I also tested it with The Plant based Egg by Freely Vegan with excellent results. You may see that I am using The Plant Based Egg by Freely Vegan as the egg replacer in almost all of my desserts now. If you do not want to buy it or cannot get it, you can sub in another proprietary blend egg replacer of your choice (results may vary slightly since I have not tested it with ALL the egg replacers).
These are so delicious! I used 1/2 Tofutti cream cheese and 1/2 Miyoko’s, since I ran out of the Tofutti, and also flax in lieu of the FYH egg (all I had), and it was still amazing! I also did half pecan pie filling and half raspberry; both were tasty. The pecan pie filling really keeps the pinwheel structure and keeps flakier layers, though, which is great. Thanks for the awesome recipe, Gretchen!
Thank you for ALL these cookies and all your other recipes, too! I love The Plant Based Egg by Freely Vegan and would like to use it for this recipe. However, I just want to confirm, what would be the quantity of Plant Based Egg by Freely Vegan I should use, the amount of water I should use with that product, and the procedure for using it (for instance, do I mix The Plant Based Egg with water and then add it?) Thanks!
Hi Monica! Thanks! I love it too! The Plant Based Egg egg replacer does NOT need to be reconstituted. It can be, however it is not necessary- I mix it in with the dry ingredients!
Use 2 Teaspoons of the PBE added to dry and no other changes! The water will still be needed in this recipe
I love this recipe. This is my second time making the dough as I previously made the cinnamon bun cookies and used a flax egg with great results. I will say that the filling wielded more than I needed and was overflowing. When I make them again I’ll reduce the amount of filling by a 3rd I think. Still so delicious and a huge hit. Thank you!!
Great feedback thankyou!