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Vegan Rugelach-Buttery and flaky with a crisp and airy pastry dough
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5 from 1 vote

Vegan Rugelach 3 Ways

Vegan Rugelach is buttery and flaky with a crisp and airy pastry dough filled with raspberry jam, fig jam, and homemade poppyseed filling.
Prep Time20 mins
Active Time45 mins
Chill Time8 hrs
Total Time9 hrs 5 mins
Course: Dessert, Hanukkah, Holiday Breakfast, Passover, Small Bites, Sweets
Cuisine: American
Keyword: Cookies, Dairy Free, Dessert, Holiday Cookies, Rugelach, Vegan
Servings: 36 cookies
Author: rylee

Ingredients 

Rugelach Dough

  • 2 cups all purpose flour
  • ½ tsp. salt ⠀⁣
  • 8 oz. vegan cream cheese room temp
  • 8 oz. vegan butter softened
  • ½ cup raspberry jam for filling ⁠⠀⁣
  • ½ cup fig jam for filling ⁣
  • ⁠non dairy milk for brushing ⠀⁠⠀⁣
  • turbinado sugar for sprinkling ⠀⁣

Mohn (Poppyseed Filling)

  • 6 tbsp. ground up poppy seeds
  • 3 ½ tbsp. raisins ⁠⠀⁠⠀⁣
  • 4 tbsp. maple syrup ⁠⠀⁠⠀⁣
  • 2 tbsp. vegan butter ⠀⁠⠀⁣
  • ½ tsp. vanilla extract ⁠⠀⁠⁠⠀⁣
  • ⁠¼ tsp. sea salt⁣

Instructions

  • ⁠Combine flour & salt in a small bowl
  • In a large bowl beat cream cheese & butter together and with a wooden spoon, fold flour mixture into butter mix until you get soft dough
  • Lay a large piece of plastic wrap out onto your work surface and turn the dough out
  • Form into a ball and wrap tightly, then flatten wrapped dough and form it into an 8x4 rectangle and place in fridge to chill for 8-24 hours
  • Make your poppyseed (Mohn) filling by add all ingredients into a blender until combined & set aside until dough is ready
  • Remove rugelach dough from the 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 paper. (Be sure to keep the other pieces of dough in the fridge until ready to roll them out)
  • With the long side facing you, fill 1 rectangle with the Mohn, one with the raspberry jam, and one with the fig jam, spreading evenly over the dough
  • For each piece of dough, roll into a tight log, seam side down and pinch ends closed
  • Brush with non-dairy milk and sprinkle with turbinado sugar and cut into 1” rolls
  • Place on a lined baking sheet and bake for 45 minutes until golden brown

Notes

Make Ahead & Freezing Instructions: Dough can be made up to 3 days in advance and wrapped tightly and placed in fridge. Mohn filling can be made 1 day in advance, place in fridge until ready to use. Rugelach dough can be made, wrapped tightly and placed in freezer bags for up to 3 months in advance. Thaw overnight in the fridge before using and continue following instructions from step #6. Baked rugelach freezes well for up to 3 months, just place in freezer bags. Thaw overnight in the fridge and bring to room temp before serving and sprinkle with a bit of powdered sugar!