cooking Time
20 minutes
serves
12
preparation Time
25 hours

Almond and Apricot Rugelach

Rugelach is a delicious dessert that's a cross between a crumbly pastry and a short cookie, often found at Jewish tables with other delicious delicacies (stay tuned for a vegan kugel recipe!). These crescent-rolled delights are actually quite easy to make, and can be filled with all sorts of fillings like jam, nuts, chocolate and dried fruit. This version uses apricot jam and almonds, creating a lightly sweetened, moreish morsel, but feel free to use whatever you have on hand! 

*Recipe makes 12-24 rugelach, depending on how big you'd like them.

Ingredients
  • 425g plain flour + extra as needed
  • 80g caster sugar
  • 1/4 tsp salt
  • 250g vegan cream cheese
  • 230g vegan butter
  • 1 tsp vegan egg replacement powder mixed with 2 tbs water (or the equivalent of 1 egg)
  • 1/2 tsp vanilla extract
  • 100g apricot jam + extra, for glazing
  • 80g natural almonds, finely chopped
  • Raw or demerara sugar, to taste

Ingredients
  • Combine 425g flour, sugar and salt in the large bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a handheld mixer at the ready.
  • Add cream cheese, butter, egg mixture and vanilla and beat until mixture is smooth and well combined.
  • Spoon mixture onto baking paper, wrap and place in the refrigerator to rest for at least 2 hours, or overnight.
  • Preheat oven to approximately 180 degrees Celsius and line a large baking tray with baking paper.
  • Place dough onto a floured, clean kitchen bench, and roll into a large circle. If you want to have smaller cookies, first halve the mixture and make two smaller circles.
  • Spread jam onto the dough, then top with almonds.
  • Cut dough into 12-16 pieces (cutting it like a pizza), then roll up each piece from the widest, outside part.
  • Place cookies onto prepared tray, sprinkle with sugar and bake for approximately 20-30 minutes, until starting to brown.
  • Remove from the oven, top with extra warm jam and leave to cool completely before serving.
  • Store in an airtight container at room temperature for a week.

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