afoona
Rugelach Cookies
Desserts

Rugelach Cookies – Pareve version

Classic rugelach cookies with a soft, crumbly cream-cheese dough and a jam and walnut filling Pareve version: Vegan cream cheese and Margarine.

⏱ 52 min🍽 8 servings 🌍 Israeli👩‍🍳 Afoona🧩 3 parts

👨‍🍳 Method

For the Wrapping Dough

  1. 1
    Mix the flour and salt in a bowl.
    Bowl
  2. 2
    Add the cold margarine in cubes and rub it in with your fingertips, until coarse crumbs form.
    💡The margarine must stay cold: margarine that melts in your hands gives a hard dough instead of a crumbly one. Work quickly, and if the dough warms up, put it back in the fridge.
  3. 3
    Add the vegan cream cheese and quickly bring together with your hands, without kneading, just until the dough comes together.
    💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
  4. 4
    Wrap in plastic wrap and chill at least 120 minutes.
    ⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator
    💡Chilling firms the margarine and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.

For the Pastry Filling

  1. 5
    In a bowl, mix the jam, sugar, cinnamon and walnuts.
    Bowl

To assemble

  1. 6
    Preheat the oven to 180°C (355°F).
    ⚙ Preheating the OvenOven
    💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
  2. 7
    Divide the dough into 4 balls and roll each ball into a circle thin.
    ⚙ Dividing into Balls and RollingRolling pin
    💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
  3. 8
    Spread the filling in a thin layer on each round.
  4. 9
    Cut each round into 8 triangles, and roll up each triangle from the wide base to the tip.
    Knife
  5. 10
    Arrange on a baking sheet lined with parchment paper, spaced apart, and brush with beaten egg.
    Baking panParchment paper
  6. 11
    Bake 20–22 minutes, until the dough is golden.
    ⚙ BakingOvenBaking pan
    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
  7. 12
    Let cool on a rack.
    Cooling rack
556calories
7 gprotein
38 gcarbs
42 gfat
● protein 5%● carbs 28%● fat 67%

Per serving (126 g), of 8 servings

For the Wrapping Dough · For the Pastry Filling · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (7) · 🍳 One cooking vessel

  • Oven · 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Baking pan · Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
  • Cooling rack · Also works: Oven rack (Oven rack) · 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
  • Rolling pin · Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)

🧻 Consumables: Parchment paper · Plastic wrap

By the steps, as the recipe is built now: another version or addition can change the list.

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