When there’s vegan rugelach in the house
You better hide them from me because I will eat them all!
My favorite bakery cookie in two varieties
One is the Chocolate Raspberry and the other is filled with Poppy seed spread.
Poppy seed filling is my secret obsession
Literally I can eat all the poppy seed filling right out of the can!
But I also have a chocoalte raspberry filling that is equally as addictive
Rugelach dough is such a treat to work with it is so silky and smooth to roll out!
The cream cheese in the dough makes it so soft and actually it is what makes this dough so unique.
And Bonus! Any brand vegan cream cheese works great here!
By the way my more recent variation are these Pecan Pie filled Rugelach for a holiday hit!
No affiliation with any product or company linked below, solely for visual reference
Notes for Success:
The vegan lactic acid is an optional ingredient that I use when I am working with vegan cream cheese
To get that that signature tang of regular cream cheese, but honestly you can leave it out if you don’t have it
Silicone baking mats are recommended 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
The original recipe for this cookie dough from my past life called for egg yolks which I replaced with Vegan Egg by Follow Your Heart.
Since this is an obscure ingredient not to mention they changed the original formula
Simply substitute it in your favorite egg replacer in the same quantity as listed below for the equivalent of two eggs
I use Aquafaba for perfect results
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THIS COOKIE!
Chocolate Raspberry Rugelach
Ingredients
- 2½ cups All Purpose Flour (312g)
- ½ teaspoon Baking Powder
- pinch Salt
- 1 cup Vegan Butter (226g)
- 8 ounces Vegan Cream Cheese *see notes (226g)
- ¼ teaspoon Vegan Lactic Acid *optional
- ½ cup Granulated Sugar
- ¼ cup Aquafaba (60ml)
- 1 teaspoon Vanilla Extract (5ml)
For the Filling
- ¾ cup Raspberry Jam
- ¾ cup Mini Vegan Chocolate Chips
- 1 cup Chocolate Cake Crumbs *optional see notes
- Aquafaba for brushing the cookies before baking
- Cinnamon Sugar for sprinkling
Instructions
- Cream the softened vegan butter with the vegan cream cheese & the sugar on low to medium speed using the paddle attachment on your stand mixer (or by hand) until light & fluffy~ approx 3 minutes
- Add the aquafaba & vanilla slowly while mixing & then scrape the bottom & sides of the bowl for an even mix
- Sift the flour with the baking powder & salt then add it all at once to the creamed mixture & mix on low speed to combine.
- Wrap the dough into 3 separate equal discs (rounds) & refrigerate for at least 2 hours or overnight.
- 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 10" diameter
- Spread with about ¼ cup of the raspberry jam then sprinkle with about ¼ cup of the mini chips (In the video you will see that I also sprinkled a layer of chocolate cake crumbles, this is optional as I have done it both ways)
- Cut the dough circle first by quartering the entire piece (like you are cutting a pie), then each quarter gets cut into 4 pieces for a total of 16 wedges
- Roll up each wedge from the fat edge into the center as shown in the video
- Place the cookies on a silicone baking mat or parchment paper on a sheet pan, brush with aquafaba (or your favorite wash) then sprinkle with cinnamon sugar & bake in a preheated 375°F oven for 10 minutes, then turn the oven temperature down to 350℉ & bake for another 20-25 mintues or until golden browned
Video
Notes
Freeze for up to 2 months
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!!
Hi Lilie I actually bought the filling, it’s SOLO brand poppyseed filling for pastries, but you can make it yourself with a recipe CLICKHERE
Looks delicious!! Do you have a vegan recipe for hamantaschen?
Thanks! No that one I do not! But good idea! Thanks! My FAV Hamantaschen is Poppy filled! Yumm!
I would definitely use this Sugar Cookie Dough recipe for that though! It’s really easy to work with and can be rolled thicker, then filled and folded up!
Cool, I’ll try the sugar cookie dough with orange zest!
“Vegan Egg by FYH 2 Tablespoons (12g) *see notes”
There was nothing about this in the notes. I’m just going with the ol’ flax seed method and hoping for the best,
Thank you for letting me know this part was missing for some reason::
When I created this recipe Follow Your Heart Egg Replacer was the most popular on the market.
It has since changed it’s formula not to mention is not very available to many people so 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