Chef Joeys Vegan Rugelach Recipes

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VEGAN RUGELACH



Vegan Rugelach image

This recipe is super delicious! It was passed down from my great grandmother to me, and I make it every year now for the holidays! Here's the link to the video: https://youtu.be/W_n-RGrpmno

Provided by ItsRainingFlour

Categories     Dessert

Time 2h30m

Yield 35-45 Rugelach, 35 serving(s)

Number Of Ingredients 6

1 1/2 cups margarine
5 tablespoons sugar
1 pinch salt
1 cup non-dairy whipped topping (Rich's whip topping) or 1 cup heavy cream
1 tablespoon vanilla extract
3 1/2-4 1/2 cups all-purpose flour

Steps:

  • Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • In a bowl of an electric mixer (or using a bowl and a hand held mixer), combine the margarine, sugar, and salt and mix on low-medium speed until combined. Then, add in the whip topping to the margarine mixture and mix on medium-low speed again. Slowly add one cup of flour in on low speed until combined. Repeat this step for the rest of the three and a half cups of flour.
  • *Only add the last cup of flour if your dough is still sticky.
  • Wrap the dough in plastic wrap or cover the bowl and place it in the fridge for at least 30 minutes.
  • Remove the dough from the bowl and knead.
  • Roll out the dough and cut into a rectangle.
  • Cut large triangles down your dough.
  • Variation #1: To make cinnamon ruglach, spread a thin layer of apricot jam over the dough triangles. Then spoon on the cinnamon-sugar. Roll up the dough.
  • Variation #2: To make the raspberry jam rugalach, spread jam over the dough and then roll up.
  • Bake both variations for 25-30 minutes.
  • Store in an airtight container on the counter for up to 1 1/2 weeks or freeze for up to 3 months.

Nutrition Facts : Calories 129.9, Fat 8.4, SaturatedFat 2.1, Sodium 96.4, Carbohydrate 12, Fiber 0.3, Sugar 2.4, Protein 1.4

SPINACH AND FETA RUGELACH



Spinach and Feta Rugelach image

Provided by Molly Yeh

Categories     appetizer

Time 1h15m

Yield 16 pieces

Number Of Ingredients 13

10 ounces frozen chopped spinach
2 tablespoons unsalted butter
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
2 to 4 cloves garlic, minced
2 tablespoons all-purpose flour, plus more for dusting
3/4 cup crumbled feta
3 tablespoons heavy cream
1 teaspoon lemon juice
A few shakes hot sauce
One 14.1-ounce box refrigerated rolled pie crusts (2 crusts total) or 2 homemade rounds pie dough
1 large egg yolk, beaten with a splash of water
Flaky sea salt, for sprinkling

Steps:

  • Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
  • Set the frozen spinach out on a plate at room temperature to soften slightly.
  • Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.
  • Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
  • Lightly brush the tops with egg wash and sprinkle with sea salt.
  • Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.

CHEF JOEY'S VEGAN RUGELACH



Chef Joey's Vegan Rugelach image

Make and share this Chef Joey's Vegan Rugelach recipe from Food.com.

Provided by Chef Joey Z.

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 9

1 cup white spelt flour
1/2 cup cold vegan margarine (cut up)
4 ounces cold vegan cream cheese
3/4 cup organic apricot jam (use a tart jam if substituting)
1/4 cup raw sugar
1/2 cup toasted nuts (I used almonds and pecans)
1 lemon, zest of
1/4 cup silk soy coffee creamer
1/3 cup coarse raw sugar

Steps:

  • 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.

Nutrition Facts : Calories 60, Fat 1.5, SaturatedFat 0.2, Sodium 23.1, Carbohydrate 12, Fiber 0.3, Sugar 8.7, Protein 0.6

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