Raspberry Rugelach
by Isa Chandra Moskowitz
Probably the most iconic of the Jewish cookies, rugelach is the cookie that most has us pressing our faces up against the glass at the local bakery. If you didn’t go to Hebrew school, definitely google the pronunciation! They are rich and buttery, a little tangy from yogurt, nutty, sweet and cinnamon-y all at once. They’re so fun to roll, and smell glorious while they bake. And, like, I know this makes four dozen but you will be surprised to find that it’s actually just one serving. If you like, you can melt some chocolate chips and drizzle over cookies once cooled. Who doesn’t love a chocolate raspberry combo? Recipes originally published in The Superfun Times Vegan Holiday Cookbook. Photo by Joshua Foo. Cookies rolled by Mississippi Vegan.
Ingredients
For the dough
2 cups all-purpose flour
¼ teaspoon salt
¾ cup refined coconut oil, softened
3 tablespoons unsweetened applesauce
1 cup plain unsweetened vegan yogurt (I recommend coconut, cashew, or soy)
For the filling
½ cup granulated sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
½ cup seedless raspberry jam, maybe a little more
Instructions
- In a very large mixing bowl, sift together the flour and salt, then add the coconut oil in small clumps. Use a pastry cutter or your fingers to cut the oil into the flour until crumbs have formed and look like small peas. Add the applesauce and yogurt and mix to form a stiff dough.
- Divide the dough into four equal parts, then form 4 discs. Wrap each disk with plastic wrap and refrigerate for at least 2 hours.
- Now make the walnut cinnamon crumbs. In a food processor, pulse together the sugar, cinnamon, sugar and walnuts until it is in tiny crumbs.
- On a lightly floured surface with plenty of space, roll a disc disk into a 9-inch circle.
- Sprinkle a thin layer of raspberry jam over on the dough, leaving about 1/2 an inch of space at the edges. Now sprinkle on a layer of walnut cinnamon crumbs, again leaving space at the edges.
- Use a pizza cutter to cut each round into 12 wedges, like a pizza pie. Roll each triangle, from the bottom (large) sidebase up to the point, to form the rugelach. Place the rolled rugelach on the prepared baking sheet and place the sheet in the fridge while you continue to prepare each disc.
- When all the cookies are formed, let them chill for another 15 minutes in the fridge. In the meantime, preheat the oven to 350° F.
- Bake for 18 to 22 minutes, until lightly browned and a little puffy, 18 to 22 minutes. The sugar should appear lightly caramelized and melty. Transfer to wire racks to cool completely.
Notes
- Find more of Isa’s recipes at Post Punk Kitchen.
