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Easy Vegan Rugalach Dairy-free Egg-Free Parve

Updated: Aug 2, 2022

This nut free recipe calls for decadent chocolate sauce, and dough made with a touch of orange juice and nutmeg. Enjoy after a meal or as an indulgent breakfast.

To me there is nothing better that warm, oozy chocolatey Rugelach, except pairing that fresh out of the oven taste with fresh cut strawberries. Being made out of cream cheese, this treat is usually served with Dairy meals. This veganized version can be served at any meal or event (when using the recommended ingredients.


Rugelach is a Yiddish word that means "little twists." The pastry (some would refer to it as a cookie) originated in Eastern European Jewish communities. It is traditionally made with cream cheese and is traditionally rolled with a variety of fillings like chocolate, jams, and nuts. I prefer mine oozing with chocolate, which we will be baking today.


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This relatively simple recipe takes 30 minutes in prep time, plus 30 minutes of refrigeration, 25 minutes to bake, and yields 18 pastries. (Scroll down for the short version.)


To start off, gather your ingredients and supplies. You will need two large mixing bowls, a hand mixer, or mixing spoon, cutting board or rolling space, rolling pin, dinner knife, whisk, baking sheet and parchment paper. For ingredients you will need; 2 3/4 cup sifted flour, 2 tbs baking powder, pinch of kosher sea salt, 1/2 cup pure cane sugar, 1 cup firmly packed brown sugar, 1/4 cup powdered sugar, 3/4 cup vegetable shortening, 8 oz vegan cream cheese (I prefer baking with Tofutti), 3 tbs orange juice, 1/2 tsp nutmeg. For the filling, you will need a chocolate spread, I used Special Bitter Cocoa Spread Parve, from the kosher section at the supermarket. I also made some using a broken up vegan/kosher candy bar. They turned out a little deformed, but I'll be posting instructions to that as well. You will need either 1 tub of chocolate spread or two candy bars.



Step 1 Line a baking sheet with parchment paper. Set aside.

Step 2 In a large bowl cream together the vegan cream cheese, vegetable shortening. powdered sugar, brown sugar, and pure cane sugar. Mix until will blended. The mixture will have a creamy texture to it.


Step 3 In a separate bowl, whisk together the sifted flour, baking powder, nutmeg, and kosher sea salt. (I am partial to hand crank sifter. I love my MAMIX.

Step 4 Add the orange juice to the cream cheese and sugar mixture, then add the flour mixture. Combine well with a hand mixer, or spoon. Refrigerate for 30 minutes.

Step 5 After 30 minutes, take the dough out of the refrigerator. Pre-heat the over to 350 degrees. Lightly flour a cutting board or your rolling space. Take a fist sized amount of the dough and roll it out until it is about 1/4 inch thick. Cut the edges off so you have a square.


Step 6 Cut the square in half cross-wise, so that you have two triangles.


Step 7 Spread chocolate on one side of each triangle. If you are using the broken up chocolate pieces, spread them evenly over each of the triangle pieces.


Step 8 Fold the corners of the triangle and roll up, long side rolling into the top.


Step 9 Place the rolled pastries on a parchment lined baking sheet. Bake for 25 minutes. Let cool 2 minutes. Transfer to cooling rack. These stay fresh in an airtight container up to three days, or freeze up to three months.


Serve with your favorite non dairy milk, coffee, or tea. For an extra special treat, add a side of freshly sliced strawberries.


Let me know how your baking adventure goes in the comments below.


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Simple Vegan Rugelach Dairy-Free, Egg-Free, Parve

Ingredients


  • 2 3/4 cup all-purpose flour, sifted

  • pinch of kosher sea salt

  • 2 tablespoons baking powder

  • 1/2 cup pure cane sugar

  • 1/4 cup powdered sugar

  • 1 cup brown sugar, firmly packed

  • 3 tablespoons orange juice

  • 1/2 teaspoon nutmeg

  • 8 oz plant based cream cheese (I used Tofutti for this recipe)

  • 3/4 cup vegetable shortening

Directions


  1. Line a baking sheet with parchment paper. Set aside.

  2. In a large bowl cream together the vegan cream cheese, vegetable shortening. powdered sugar, brown sugar, and pure cane sugar. Mix until will blended. The mixture will have a creamy texture to it.

  3. In a separate bowl, whisk together the sifted flour, baking powder, nutmeg, and kosher sea salt.

  4. Add the orange juice to the cream cheese and sugar mixture, then add the flour mixture. Combine well with a hand mixer, or spoon. Refrigerate for 30 minutes.

  5. After 30 minutes, take the dough out of the refrigerator. Pre-heat the over to 350 degrees. Lightly flour a cutting board or your rolling space. Take a fist sized amount of the dough and roll it out until it is about 1/4 inch thick. Cut the edges off so you have a square.

  6. Cut the square in half cross-wise, so that you have two triangles.

  7. Spread chocolate on one side of each triangle. If you are using the broken up chocolate pieces, spread them evenly over each of the triangle pieces.

  8. Fold the corners of the triangle and roll up, long side rolling into the top.

  9. Place the rolled pastries on a parchment lined baking sheet. Bake for 25 minutes. Let cool 2 minutes. Transfer to a cooling rack. These stay fresh in an airtight container up to three days or freeze up to three months.

Serve with your favorite non dairy milk, coffee, or tea. For an extra special treat, add a side of freshly sliced strawberries.


Let me know how your baking adventure goes in the comments below.





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