Classic rugelach cookies with a soft, crumbly cream-cheese dough and a jam and walnut filling Vegan version: Flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), Vegan cream cheese and Margarine.
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
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
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
5
In a bowl, mix the jam, sugar, cinnamon and walnuts.
Bowl
To assemble
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.
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.
8
Spread the filling in a thin layer on each round.
9
Cut each round into 8 triangles, and roll up each triangle from the wide base to the tip.
Knife
10
Arrange on a baking sheet lined with parchment paper, spaced apart, and brush with beaten flax egg.
Baking panParchment paper
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.
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 ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
White flour: measured in cup in this recipe: 1 cup = 125 g · 364 kcal per 100 g · More about White flour →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Jam: measured in cup in this recipe: 1 cup = 240 g · 278 kcal per 100 g · More about Jam →
Sugar: measured in tbsp in this recipe: 1 tbsp = 12 g · 387 kcal per 100 g · More about Sugar →
Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
Walnuts: measured in cup in this recipe: 1 cup = 117 g · 654 kcal per 100 g · More about Walnuts →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
🔧 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.