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Pecan Pie Rugelach

Pecan Pie Rugalah

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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 24

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

Notes

Storage Rugalah cookies stay fresh for up to 4 days in an airtight container at room temperature or they can be frozen for up to 2 months wrapped well to prevent drying
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