Vegan Chocolate Rugelach Recipe - Rainbow Nourishments

Vegan chocolate rugelach recipe with delicate layers of pastry! This post includes step-by-step pictures of how to make rugelach.

Prep Time30

Cook Time15

Resting Time2

Total Time2 45

Cuisine: American, Jewish, Vegan

Servings: small rugelach pastries

Ingredients

Dough

▢ 1 ½ cups (190g) all-purpose plain flour, or bread flour, plus more if needed
▢ ¼ cup (60g) dairy-free milk, warm
▢ ¼ cup (50g) granulated sugar
▢ 3 tablespoons (40g) vegan butter, room temperature (note 1)
▢ 3 tablespoons (45g) vegan cream cheese, (note 2)
▢ 2 ½ teaspoons instant dry yeast, (note 3 for other types of yeast)
▢ Pinch of salt, if your butter is not salted

Chocolate Ganache Filling

▢ ¼ cup (60g) thick scoopable canned coconut cream
▢ ½ cup (50g) roughly chopped vegan chocolate or chocolate chips, 70% dark sweetened or chocolate of choice

Sugar Glaze

▢ ¼ cup (50g) granulated sugar, or coconut sugar
▢ Dash of water

Instructions

To make the dough:

Combine all ingredients in a large bowl or stand mixer and mix until it comes together. Knead the dough for 5-10 minutes or until the dough becomes soft, stretchy and comes away from the side of the bowl. If it continues to stick, add a little more flour and knead again.
Leave the dough in the bowl or stand mixer, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size. See my vegan brioche recipe for pictures of what your dough should look like.

To make the ganache:

Add both ingredients to a small saucepan over low heat. Mix until just melted and set aside to cool. It *must* be cool before you spread it on the dough.

Assembling the rugelach:

Method 1: Dust a clean surface with flour. Roll out the dough into a circular shape as thin as possible. Spread all the ganache on top. Use a knife or pizza cutter to cut around 12 segments in the dough (like a pizza). Starting from the long edge, roll each segment into a rugelach shape.
Method 2: Dust a clean surface with flour. Roll out the dough into a rectangle and spread some of the ganache on the bottom two-thirds of the dough. Fold down the top third of the dough and fold up the bottom third forming a 'parcel'. Set aside to chill in the fridge for at least 10 minutes. Flatten the 'parcel' with a rolling pin into a rectangle. With some more ganache, repeat the spreading, folding and chilling of the dough. After the dough has chilled twice, flatten the dough for the last time and spread the remaining ganache on the surface. Use a knife or pizza cutter to cut the dough in half and a zig zag motion to create triangular segments. Starting from the long edge, roll each segment into a rugelach shape.

Resting the rugelach:

Place each rugelach on a lined baking tray, with the tip of the dough underneath. Loosely cover the tray and allow the rugelach to rest and rise for at least 1 hour until they're slightly puffy. Or you can put them in the fridge and bake them tomorrow.

Baking the rugelach:

Preheat the oven to 180°C (350°F). Bake the rugelach for 15-20 minutes or until they are slightly golden brown.
To make the sugar glaze, add all ingredients to a small saucepan over medium heat. Mix until the sugar has melted.
Brush the warm rugelach with the sugar glaze. Enjoy on the day of baking or store in an airtight container for 1-2 days.

Notes

Vegan butter spreads or margarine will also work but your pastries will be less flaky. The higher amount of fat in your butter, spread or margarine, the flakier your rugelach will be.
I used Miyoko's Plain Cultured Cream Cheese. Or you can substitute this with more butter.
Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. If you use another type of yeast, mix it with warm milk from the recipe and a pinch of sugar. Wait until it bubbles then use it in the recipe.

Nutrition

Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!