Flaky Buttery Vegan Rugelach Three Ways
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 8 ounces vegan or regular cream cheese, room temperature
- 8 ounces vegan or regular butter, softened
- Non-dairy milk for brushing
- Turbinado sugar for sprinkling
- 1/2 cup raspberry jam for filling
- 1/2 cup fig jam for filling
Mohn filling
- 6 tablespoons ground poppy seeds
- 3.5 tablespoons raisins
- 4 tablespoons maple syrup
- 2 tablespoons vegan butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Preparation
Combine flour and salt in a small bowl.
In a large bowl, beat cream cheese and butter together.
With a wooden spoon, fold flour mixture into butter mixture until you get a soft dough.
Lay a large piece of plastic wrap out onto counter and turn dough out.
Form into a ball and wrap tightly.
Flatten wrapped dough and form into an 8x4 rectangle and chill in fridge for 8 hours.
Make Mohn filling by adding all ingredients into a blender until combined and set aside.
Remove dough from fridge and preheat oven to 350F.
Cut dough into 3 equal pieces and on a floured surface, roll each piece out into a 12x8 rectangle and transfer to parchment, keeping the other pieces in the fridge until ready to roll out.
With the long side facing you, fill one rectangle with the Mohn, one with raspberry jam, and one with fig jam, spreading evenly over dough.
For each piece of dough, roll into a tight log, seam side down and pinch ends closed.
Brush with nut milk and sprinkle with turbinado sugar.
Cut into 1-inch rolls.
Place on a lined baking sheet and bake for 45 minutes until golden brown.
