Delicious and Nutritious Vegan Rugelach Recipe

If you’re reading this, chances are you love trying new recipes and exploring different techniques in the kitchen. But have you ever tried vegan rugelach? I promise it’s a must-try! Rugelach is one of my favorite desserts: a flaky pastry dough hugs a rich and delicious filling, making each bite an explosion of flavor.

But let me tell you, making vegan rugelach is not just about catering to a specific dietary requirement or preference. This treat is perfect for anyone looking to indulge in a decadent dessert without compromising their values or belief system. Veganism is about making conscious choices that benefit the environment, our health, and the welfare of animals. With this vegan rugelach recipe, you can enjoy every single bite with the peace of mind that comes from knowing where your food comes from.

Now, you might be thinking that cooking vegan is complicated and time-consuming. But don’t worry, this recipe is easy to follow and doesn’t require any hard-to-find ingredients. You’ll be amazed at how delicious and authentic these rugelach cookies taste!

Are you ready to impress your family and friends with the best rugelach they’ve ever had? Let’s get started!

Why You’ll Love This Recipe

Vegan Rugelach
Vegan Rugelach

Ah, have you been searching high and low for a delectable pastry that fits your vegan lifestyle? Well, look no further! Let me introduce you to the perfect vegan rugelach recipe that will tantalize your taste buds and leave you feeling guilt-free.

This rugelach recipe is filled with all the scrumptiousness of traditional pastry, without any of the dairy or animal products. Don’t be fooled by its vegan label – this recipe is certainly not lacking in flavor or texture. Made with creamy vegan cream cheese and butter, these rugelach cookies are sure to impress even the most avid non-vegan dessert enthusiasts.

But wait, there’s more! This rugelach recipe is extremely versatile, meaning you can switch up the fillings and flavors based on your mood or preferences. Craving something chocolatey? Opt for a vegan chocolate hazelnut spread or chopped dark chocolate. Feeling fruity? Try using raspberry jam in the filling for a sweet and tangy twist.

And if that wasn’t convincing enough, let me share with you just how easy it is to make these treats. With a simple dough recipe made from all-purpose flour and margarine, rolling out and filling the rugelach is a breeze. Plus, this recipe can be made gluten-free by using gluten-free all-purpose flour instead.

So why bother with traditional rugelach that may not adhere to your vegan lifestyle when you could have just as delicious of an option with this perfect vegan rugelach recipe? Trust me – your taste buds (and animals) will thank you for it.

Ingredient List

 A perfectly flaky vegan rugelach fit for any occasion!
A perfectly flaky vegan rugelach fit for any occasion!

Here is a list of the ingredients you will need to make this delicious vegan rugelach recipe:

For the Dough:

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1/2 teaspoon salt
  • 8 oz vegan cream cheese, room temperature
  • 8 oz vegan butter, room temperature
  • 1 tsp vanilla extract

For the Filling:
Chocolate Hazelnut Spread Filling:

  • ½ cup hazelnut spread
  • 1 tbsp non-dairy whipped topping

Cinnamon Sugar Filling:

  • 1/4 cup granulated sugar
  • 2 tbsp ground cinnamon

Raspberry Jam Filling:

  • ½ cup raspberry jam
  • ½ cup chopped nuts (such as almonds or walnuts)

For the Glaze:

  • 5 tablespoons sugar
  • Pinch of salt

Note that if you are looking for a gluten-free version, just substitute the all-purpose flour for a gluten-free flour blend of your choice.

The Recipe How-To

 These rugelach are so delicious, you won't even notice they're vegan!
These rugelach are so delicious, you won’t even notice they’re vegan!

Preparing the Dough

  1. Start by making the dough for your vegan rugelach by combining 2 cups of all-purpose flour and ¼ tsp of salt in a large bowl.

  2. Cut 8 oz of vegan butter into small cubes and add to the flour mixture.

  3. Use a pastry cutter or your hands to work the butter into the dough until it becomes crumbly.

  4. Add 8 oz of vegan cream cheese to the bowl and use your hands to knead the dough until well-combined and smooth.

  5. Divide the dough into 4 equal parts and form them into small disks.

  6. Cover each disk with plastic wrap and refrigerate for at least 1 hour, or overnight.

Making the Filling

  1. Combine ½ cup chopped hazelnuts, 2 tbsp of hazelnut spread, ½ cup chopped dark chocolate, 5 tbsp granulated sugar, and 1 tsp cinnamon in a small bowl.

  2. Mix all ingredients until well-combined.

Assembling the Rugelach

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  2. Take one dough disk out of the fridge at a time and roll it out into a circle that is about ¼ inch thick.

  3. Spread a thin layer of apricot jam over each circle of dough.

  4. Sprinkle an even layer of filling on top each circle, leaving about half an inch around the edges.

  5. Use a pizza slicer or knife to cut each circle into 8 wedges like you would with pizza slices.

  6. Roll each wedge up from the wide end to make a crescent shape, tucking in any loose edges.

  7. Place each crescent onto your baking sheet, pointed end down, brush with non-dairy milk, sprinkle with a pinch of coconut sugar and bake for 18-20 minutes or until lightly golden brown around the edges.

This recipe is perfect for holiday season especially Hanukkah cookies party! Enjoy this vegan twist on a classic Jewish dessert!

Substitutions and Variations

 Get ready for a burst of sweet flavors with every bite of these vegan rugelach.
Get ready for a burst of sweet flavors with every bite of these vegan rugelach.

Being a vegan chef, I know how important it is to have flexibility and variations in your recipe. The biggest factor to consider when making substitutions is to maintain the texture and flavor of the original recipe. Here are some possible substitutions and variations for your Vegan Rugelach Recipe:

For Gluten-Free Vegan Rugelach:

You can replace all-purpose flour with gluten-free flour, such as almond flour or rice flour.

For Chocolate Hazelnut-Vegan Rugelach:

A delicious variation of this recipe can be made by spreading hazelnut spread instead of cream cheese over the dough, and sprinkling chopped hazelnuts over the chocolate. It’s like having Nutella on your rugelach!

For Raspberry-Vegan Rugelach:

To make raspberry rugelach, mix 1 cup raspberry jam with ½ cup chopped fresh raspberries. Spread the mixture over the dough before rolling it up into crescents.

For Puff Pastry-Vegan Rugelach:

Instead of preparing your own dough, you can use pre-made puff pastry sheets available in most supermarkets.

For Savory-Vegan Rugelach:

If you don’t have a sweet tooth, you can try savory rugelach. Replace sugar with garlic powder, and instead of filling with chocolate or raspberry jam, use vegan cream cheese and sundried tomatoes. Sprinkle chopped basil leaves on top before baking.

For Non-Dairy Topping:

Replace heavy cream with non-dairy whipped topping, such as coconut whipped cream.

These variations will add diversity to your Vegan Rugelach Recipes! Get creative and make your own unique version that suits your taste preference.

Serving and Pairing

 These vegan rugelach are so easy to make, you'll wonder why you never tried it before.
These vegan rugelach are so easy to make, you’ll wonder why you never tried it before.

Ah, the moment of truth has arrived! It’s time to enjoy those fresh-out-of-the-oven vegan rugelach cookies, and there are endless ways to savor them.

For a classic pairing, I suggest enjoying these delectable treats alongside a hot cup of tea or coffee. The rich flavors will tantalize your taste buds and leave you feeling satisfied.

If you’re feeling adventurous and want to take your rugelach experience to the next level, pair them with some fresh fruit or berries. The refreshing sweetness of raspberries or blackberries will complement the richness of the dough, making it an irresistible combination.

Another idea is to serve your vegan rugelach as a dessert for after dinner. They make for a perfect finish to any meal and are sure to leave a lasting impression on any guest at the table.

If you’re planning on serving them at a party or special occasion, consider adding some dairy-free whipped topping to create a mini-vegan cream puff. This will give your guests something sweet to nibble on while they socialize.

No matter how you choose to enjoy your vegan rugelach, keep in mind that they are versatile treats that can be paired with anything from a glass of wine to a scoop of ice cream. So be creative and have fun!

Make-Ahead, Storing and Reheating

 Serve up these vegan rugelach at your next gathering and watch them disappear in seconds.
Serve up these vegan rugelach at your next gathering and watch them disappear in seconds.

The best part about this vegan rugelach recipe is not only its easy-to-follow instructions, but also the fact that it can be made ahead of time and stored for future enjoyment.

Firstly, if you want to get a head start, you can make the rugelach dough ahead of time and refrigerate it for up to 2 days. This will save you some time and help you plan your baking session in a more efficient way.

Once you have baked the rugelach cookies, let them cool down completely before storing them in an air-tight container or plastic bag. You can keep them at room temperature for up to 3 days or freeze them for up to 2 months.

When reheating the cookies, there are a few options depending on how you prefer them. If you like a warm and gooey filling, preheat your oven to 350°F (175°C) and reheat the rugelach cookies for 5 minutes. Alternatively, if you prefer them crispy, place them in a toaster oven for a minute on high heat.

One thing to keep in mind is that the cream cheese filling may become softer when reheated, so it’s important not to overheat them if you want to maintain their texture.

Now that you know how to store and reheat these vegan rugelach cookies, you can make a big batch ahead of time and enjoy them anytime! They’re perfect for Hanukkah celebrations or simply as a sweet treat with your afternoon tea.

Tips for Perfect Results

 You won't believe how buttery and flavorful these vegan rugelach taste!
You won’t believe how buttery and flavorful these vegan rugelach taste!

As a vegan chef, I have gathered some valuable tips to help you achieve the perfect vegan rugelach recipe. These tips will not only improve your dough structure and flavor but also enhance the beauty of your rugelachs.

First and foremost, make sure to follow the recipe instructions and measure all ingredients accurately. Remember that baking is a science, and even small inaccuracies can affect the overall outcome of your rugelachs.

To obtain a flaky and buttery texture for your rugelach dough, use cold margarine or vegan butter. Make sure to cut the margarine into small pieces before incorporating it into the flour to guarantee its even distribution.

A crucial step in making rugelach is refrigerating the dough for at least an hour before rolling it out. This step allows the margarine to solidify and adhere to the flour better, resulting in a more structured dough that won’t break during shaping.

When making rugelach, don’t overfill them with chocolate spread or jam as this can cause them to leak in the oven. To ensure tidy looking rugelachs, use a thin layer of filling rather than a thick one. Also, avoid spreading the filling all the way to the edges of the dough so that it won’t ooze out during baking.

To prevent your rugelach from burning or overbrowning in specific areas, rotate the baking tray during cooking so that each side gets an equal amount of heat. Also, it’s advisable not to let them bake for too long as they will dry out and lose their texture.

Finally, make sure you let them cool down completely before removing them from the tray as they are delicate when hot and could break apart. Once cooled down, sprinkle some powdered sugar over them for an elegant finish.

By following these tips, you are sure to achieve the best results with your vegan rugelach recipe. Now all that’s left to do is enjoy these delectable treats!

Bottom Line

In conclusion, if you’re looking for an impressive, easy-to-make treat that everyone will love, try this vegan rugelach recipe. The combination of flaky pastry and sweet fillings is irresistible, and no one will even know it’s vegan. Not only is this recipe perfect for holidays like Hanukkah, but it’s a great treat anytime you need something tasty to share with friends and family.

With all of the substitution options available, you can customize the fillings to suit your preferences, making this recipe truly versatile. Whether you prefer chocolate hazelnut, raspberry or cinnamon sugar filling, these vegan rugelach cookies are sure to impress.

What’s more, this recipe is perfect for vegans and non-vegans alike. Anyone who loves a delicious pastry will appreciate the mouthwatering taste and texture of these crescent-shaped treats.

So roll up your sleeves and get baking! You won’t regret giving this vegan rugelach recipe a try. With its easy-to-follow instructions, it’s easier than ever to have a plate of delicious pastry on your table in no time.

Vegan Rugelach

Vegan Rugelach Recipe

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:
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Prep Time 2 hrs
Cook Time 30 mins
Course Dessert
Cuisine Vegan
Servings 35 Rugelach
Calories 129.9 kcal


  • 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


  • 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.

Add Your Own Notes


Serving: 26gCalories: 129.9kcalCarbohydrates: 12gProtein: 1.4gFat: 8.4gSaturated Fat: 2.1gSodium: 96.4mgFiber: 0.3gSugar: 2.4g
Keyword < 4 Hours, Cookie and Brownie, Dessert, For Large Groups
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