Vegan Rugelach Three Ways
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 8 ounces vegan cream cheese, room temperature
- 8 ounces vegan 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 poppy seeds, ground
- 3 1/2 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 the flour mixture into the butter mixture until a soft dough forms.
Lay a large piece of plastic wrap on the counter and turn the dough out onto it.
Form the dough into a ball and wrap it tightly.
Flatten the wrapped dough and shape it into an 8x4 inch rectangle, then chill in the refrigerator for 8 hours.
Make the Mohn filling by blending all its ingredients together until combined and set aside.
Remove the dough from the refrigerator and preheat the oven to 350°F.
Cut the dough into three equal pieces.
On a floured surface, roll each piece out into a 12x8 inch rectangle and transfer to parchment paper, keeping other pieces refrigerated until ready.
With the long side facing you, fill one rectangle with Mohn filling, one with raspberry jam, and one with fig jam, spreading evenly.
For each filled dough piece, roll it into a tight log with the seam side down and pinch the ends closed.
Brush the logs with non-dairy milk and sprinkle with turbinado sugar.
Cut the logs into 1-inch rolls.
Place the rolls on a lined baking sheet and bake for 45 minutes until golden brown.
