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Raspberry Rugalech

December 23, 2020 5 Comments

Makes 4 dozen cookies

Photo by Joshua Foo

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 cinnamony all at once. They’re so fun to roll, and smell glorious while they bake. And, like, I know this make 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
1/4 teaspoon salt
3/4 cup refined coconut oil, softened
3 tablespoons unsweetened applesauce
1 cup plain unsweetened vegan yogurt (I recommend coconut, cashew or soy)

For the filling:
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
1/2 cup seedless raspberry jam, maybe a little more

Directions

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.

Filed Under: Christmas, Cookie, Hanukkah, Holiday, Potluck Perfect, Recipe, Superfun Times, Sweet Stuff, Weekend Project, Winter Tagged With: raspberry

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Reader Interactions

Comments

  1. Holly

    December 26, 2020 at 10:10 pm

    I had such high hopes for these but I must’ve messed up somewhere—my dough was very sticky and did not seem stiff enough, even when I added more flour. I couldn’t roll them as nicely as your picture either. When I baked them, the coconut oil and filling leaked out and created a puddle around them. I also had to bake them for about 25 min before they browned. They taste good but are not nearly as pretty as yours! I’m sure I messed up somewhere, but I don’t have enough baking experience to know where it was or to have known how to fix it.

    Reply
    • AC

      January 10, 2021 at 5:39 pm

      I had the exact same experience, actually. My dough was also very sticky and hard to deal with, though I did get it done (the results weren’t nearly as pretty as those pictured in this post). I baked the first batch for 22 minutes, but they were clearly undercooked, so I baked each subsequent batch for longer, topping out at 27 minutes, but I still feel like I could have gone longer. The cookies were all very soft, unlike the rugalech I’m used to. And lastly, YES, the sugar leaked out of the cookies and literally glued them to the pan! Moving them from the pan to the cooling rack was very difficult. The end result was delicious (I threw in some mini chocolate chips, by the way), but I would not make this particular recipe again.

      Reply
      • Sofia

        October 23, 2021 at 11:21 am

        I had this issue when I used coconut yoghurt. I made 2-3 batches with it and was always super sticky and hard to work with. Then, tried with soy yoghurt and voilà! Very easy and smooth.

        Reply
      • Sofia

        January 18, 2022 at 2:52 pm

        I had this issue twice, then figured out it was the yogurt. Soy or oat yogurt works great – coconut was a NIGHTMARE! Also, add a little extra flour if it’s still sticky.

        Reply
  2. Valerie

    January 22, 2021 at 8:14 pm

    I’m gluten-free and didn’t have raspberry jam, so I used a mix of gluten-free flours and I replaced the jam with vegan chocolate mousse and the cinnamon with cardamom. That worked and was amazingly delicious! But I did have the leaky coconut oil puddle that Holly described, and also I think maybe there needs to be baking powder in the dough to make it rise.

    Reply

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