Chef Joey's Vegan Rugelach

READY IN: 45mins


  • For the dough
  • 1
    cup white spelt flour
  • 12
    cup cold vegan margarine (cut up)
  • 4
    ounces cold vegan cream cheese
  • For the filling
  • 34
    cup organic apricot jam (use a tart jam if substituting)
  • 14
  • 12
    cup toasted nuts (I used almonds and pecans)
  • For the topping
  • 14
    cup silk soy coffee creamer
  • 13
    cup coarse raw sugar


  • Prepare the pastry by placing the flour in the bowl of a food processor. Give it a pulse to fluff it up. Add the cut up margarine and pulse again.
  • Add the cold vegan cream cheese. I use Tofutti Better Than Cream Cheese in this.
  • Pulse the flour, margarine and cheese mixture until a ball forms and then remove. Form into a disc. Cut in half and wrap each disc in plastic wrap. Refrigerate for one to 24 hours.
  • Once the pastry is chilled, preheat your oven to 350'F. Line two cookie sheets with parchment paper and set aside.
  • Put your jam into a small bowl and stir it to get any lumps out of it.
  • Once the oven is heated up, roast your nuts. I did mine at 350 for 7-10 minutes. Keep an eye on them so they don't burn.
  • Remove the nuts and set aside until cool. Add them along with your lemon zest and sugar into the bowl of a small food chopper and process until the nuts are about 1/3 their original size.
  • Set this aside.
  • Remove one of your pastry discs from the fridge. Lightly flour your counter top and roll the pastry out to a large circle. Make the dough very thin as it will crisp up much better if you do.
  • Spread the jam on the pastry, then sprinkle 1/2 the nut mixture. Cut the rolled out pastry in 4 equal sections, then cut each of the 4 sections into 3 equal sections.
  • Roll from the outside in and place with seam side down on your covered cookie sheet.
  • Brush with the soy creamer and sprinkle with some sugar.
  • Bake for about 20 minutes. Keep an eye on these, they can burn easily.
  • Cool on a metal cookie rack.
  • Repeat with the second batch of cookies.
  • You can also sprinkle other sugars on these, icing, or fruit might be nice.
  • Bon Appetit.