Vegan Orange Pistachio Rugelach
By Megan Horowitch
Images
Serves
Makes about 12
Ingredients
Cinnamon Rugelach Dough:
½ cup (113 grams) vegan butter
4 ounces (113 grams) vegan cream cheese
2 Tablespoons (26 grams) sugar
½ teaspoon orange extract
1 cup+ 2 Tablespoons (141 grams) all-purpose flour
½ Tablespoon (4 grams) ground flaxseed
½ teaspoon (1 gram) ground cinnamon
¼ teaspoon (1.5 grams) salt
Vegan egg wash:
½ Tablespoon (7 ml) maple syrup
½ Tablespoon (7 ml) oat milk
Filling & toppings:
6 Tablespoons (90 grams) orange marmalade
¼ cup (42 grams) crushed pistachios (more to top if desired)
2 Tablespoons (13 grams) turbinado sugar
Procedure
Notes:
The ground flaxseed helps to soak up some excess moisture in the dough from the cream cheese. However, it can be omitted if you do not have it on hand. Just keep in mind the dough will be slightly softer and harder to work with, but still bakes up nicely!
Feel free to swap the marmalade with any flavor jam and the pistachios with any nuts.
Rugelach can be stored in a closed container at room temperature up to 2 days, in the fridge for 2-4 days, or in the freezer for up to 1 month.
Instructions:
Start by making the rugelach dough. Add the cold vegan butter, cold vegan cream cheese, sugar, and orange extract to a large mixing bowl. Use an electric mixer to cream together until fluffy, about 2-3 minutes.
Next, add in the flour, ground flaxseed, cinnamon, and salt. Continue mixing just until a thick dough forms, making sure to not overmix the dough.
Carefully remove the dough from the bowl and split it iin half. Form each half into a flat round disc. Then, cover each disc with plastic wrap and store in the fridge for at least 2 hours or ideally overnight before using.
Before removing the dough from the fridge, make the vegan egg wash by whisking together the oat milk and maple syrup. Set aside for later.
Remove one disc of the rugelach dough from the fridge and unwrap it. Place the dough onto a lightly floured work surface and roll into a 10-inch circle (roughly 1/4 inch thick). You will likely need to flour your rolling pin at this point so it does not stick to the dough as well.
Spread 3 Tablespoons of the orange marmalade and about 2 Tablespoons of the crushed pistachios on top of the rolled out dough.
Then, use a pizza cutter or sharp knife to cut the dough into 8 equal wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end.
Repeat these steps with the second disc of dough. Then, add the rugelach to a parchment lined baking sheet.
Before baking, brush the tops of each rugelach with the vegan egg wash. Then, sprinkle turbinado sugar and additional crushed pistachios on top if desired.
Add the tray of rugelach to the fridge and preheat the oven to 350F. Once preheated, remove the tray from the fridge, add to the oven, and bake the rugelach for 22-24 minutes until golden brown. Remove the rugleach the oven and allow to cool for 10 minutes. Then, serve & enjoy!
Vegan Orange Pistachio Rugelach
By Megan Horowitch
Serves
Makes about 12
Ingredients
Cinnamon Rugelach Dough:
½ cup (113 grams) vegan butter
4 ounces (113 grams) vegan cream cheese
2 Tablespoons (26 grams) sugar
½ teaspoon orange extract
1 cup+ 2 Tablespoons (141 grams) all-purpose flour
½ Tablespoon (4 grams) ground flaxseed
½ teaspoon (1 gram) ground cinnamon
¼ teaspoon (1.5 grams) salt
Vegan egg wash:
½ Tablespoon (7 ml) maple syrup
½ Tablespoon (7 ml) oat milk
Filling & toppings:
6 Tablespoons (90 grams) orange marmalade
¼ cup (42 grams) crushed pistachios (more to top if desired)
2 Tablespoons (13 grams) turbinado sugar
Procedure
Notes:
The ground flaxseed helps to soak up some excess moisture in the dough from the cream cheese. However, it can be omitted if you do not have it on hand. Just keep in mind the dough will be slightly softer and harder to work with, but still bakes up nicely!
Feel free to swap the marmalade with any flavor jam and the pistachios with any nuts.
Rugelach can be stored in a closed container at room temperature up to 2 days, in the fridge for 2-4 days, or in the freezer for up to 1 month.
Instructions:
Start by making the rugelach dough. Add the cold vegan butter, cold vegan cream cheese, sugar, and orange extract to a large mixing bowl. Use an electric mixer to cream together until fluffy, about 2-3 minutes.
Next, add in the flour, ground flaxseed, cinnamon, and salt. Continue mixing just until a thick dough forms, making sure to not overmix the dough.
Carefully remove the dough from the bowl and split it iin half. Form each half into a flat round disc. Then, cover each disc with plastic wrap and store in the fridge for at least 2 hours or ideally overnight before using.
Before removing the dough from the fridge, make the vegan egg wash by whisking together the oat milk and maple syrup. Set aside for later.
Remove one disc of the rugelach dough from the fridge and unwrap it. Place the dough onto a lightly floured work surface and roll into a 10-inch circle (roughly 1/4 inch thick). You will likely need to flour your rolling pin at this point so it does not stick to the dough as well.
Spread 3 Tablespoons of the orange marmalade and about 2 Tablespoons of the crushed pistachios on top of the rolled out dough.
Then, use a pizza cutter or sharp knife to cut the dough into 8 equal wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end.
Repeat these steps with the second disc of dough. Then, add the rugelach to a parchment lined baking sheet.
Before baking, brush the tops of each rugelach with the vegan egg wash. Then, sprinkle turbinado sugar and additional crushed pistachios on top if desired.
Add the tray of rugelach to the fridge and preheat the oven to 350F. Once preheated, remove the tray from the fridge, add to the oven, and bake the rugelach for 22-24 minutes until golden brown. Remove the rugleach the oven and allow to cool for 10 minutes. Then, serve & enjoy!