Raspberry Rugelach

by Isa Chandra Moskowitz
A large white plate and small white plate both holding several rugelach, surrounded by bowl of raspberry jam with a small spoon, and a blue floral napkin all on a white wood table.

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
  1. 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.
  2. Divide the dough into four equal parts, then form 4 discs. Wrap each disk with plastic wrap and refrigerate for at least 2 hours.
  3. Now make the walnut cinnamon crumbs. In a food processor, pulse together the sugar, cinnamon, sugar and walnuts until it is in tiny crumbs.
  4. On a lightly floured surface with plenty of space, roll a disc disk into a 9-inch circle.
  5. 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.
  6. 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.
  7. 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.
  8. 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
  1. Find more of Isa’s recipes at Post Punk Kitchen.

Apple Nachos for Tu BiShvat This super easy plate of Apple Nachos is perfect for Tu BiShvat! You can add many of The Seven... Appetizer
A black bowl featuring barley, kalamata olives, and lots of green herbs.
Biblical Barley and Herb Salad These days, most people consider barley—if they consider it at all—as something wintery, perhaps sharing space with mushrooms in... Side
Seven Species Muffins These muffins are a great not-too-sweet treat for your Tu BiShvat celebration as they contain all seven species mentioned... Breakfast
Tu BiShvat Vegan Challah with Dried Fruit This vegan braided challah is filled with dried fruit like dates, figs, apricots, toasted walnut and orange zest. It... Appetizer
Vegan Carrot & Sweet Potato Latkes This latke combines Jewish tradition with Indian, as it is inspired by the Indian pakora snack. Appetizer
Golden Tumeric Cake This vegan Golden Turmeric Cake is moist, just dense enough, and has the perfect sweetness level. It has a... Dessert
A large white bowl with bulgur, tomatoes, cucumber, and parsley mixed together next to a black napkin with a white leaf design.
Tabouli / Tabbouleh This super fresh herb and bulgur Mediterranean salad is the perfect snack, side, or even meal when paired with... Side
Vegan Gondi (Chickpea Dumpling Stew) Vegan Gondi, Chickpea Dumpling Stew, is a Persian-Jewish Shabbat hors d’oeuvres. It is typically made with chicken, however, it... Appetizer
A white ceramic baking dish filled with cooked carrots, sweet potatoes, and dried fruit on a gold floral tablecloth surrounded by white plates and silver forks.
Carrot and Sweet Potato Tzimmes You need not wait for a holiday—or be Jewish—to enjoy carrot and sweet potato tzimmes. It’s a festive dish... Side
A small gray bowl of orange vegetables and grains on top of a large gray plate with a red napkin and bronze fork.
Vegan Cholent Vegan cholent might seem like a stretch, but why not? With seitan or other plant-based beefy protein standing in... Main
A black bowl featuring brown seitan stew. A yellow napkin and silver spoon are situated in the background on a dark wood table.
Seitan Porcini Stew This is a recipe that not only comforts you on a cold winter’s night, it makes you look forward... Main
A square brown platter topped with sufganiyot--raspberry jelly filled donuts topped with powdered sugar, all on a red tablecloth.
Mayim Bialik’s Sufganiyot A lovely, easy and fun to make treat for Chanukah! These doughnuts are best when served immediately, but they... Dessert