Chocolate Raspberry Rugelach
Soft & delicate cream cheese dough wrapped up with poppy seed, raspberry chocolate & even pecan pie filling!
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
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
Storage Store cookies in an airtight container for up to 2 weeks at room temperature
Freeze for up to 2 months
Freeze for up to 2 months
Tried this recipe?Let us know how it was!