Apricot Rugelach Cookies {Vegan}
A variation on traditional rugelach, we made ours with apricot preserves.
Ingredients
- 1 C Vegan Butter such as Earth Balance
- 8 oz. Cream Cheese Vegan
- 1 tsp Vanilla Extract
- 1 C Sugar Vegan
- 2 C All-Purpose Flour
- 1/2 tsp Salt
- 1-1/4 C Walnuts chopped finely
- 1 tsp Ground Cinnamon
- 1/2 C Apricot Jam
- Almond Milk to glaze the top
Instructions
- In the bowl of an electric mixer, beat the butter, cream cheese, vanilla and 1/3 C of the sugar on medium speed until creamed, about 2 or 3 minutes. Reduce the speed to low and add the flour and salt until just combined. Do not overmix.
- Form dough into 4 disks of equal size and wrap in plastic. Chill until firm, about 2-3 hours. This is a very sticky dough.
- In a food processor, combine the walnuts, cinnamon and the remaining 2/3 C of sugar. Process until finely ground. Reserve 1/2 C of this mixture for the topping.
- Working with one disk at a time, keeping the others chilled, roll on a lightly floured surface to form a 9" round. Spread the jam onto the disk and sprinkle with 1/4 of the walnut mixture. Using a pizza cutter, divide the dough into 8 or 12 equal wedges. 8 wedges will make larger cookies.
- Heat oven to 325 degrees. On a cookie sheet lined with a silpat or parchment, place the rolled cookies and brush with almond milk and top wth the remaining nut mixture.
- Bake for about 25-30 minutes. Dough should be just golden around the edges. Cool completely.
Veronica says
This was a simple and really great recipe. I will definitely use it over and over again. I subbed raspberry for the apricot. Super good! Thank you
aimee says
I’m so glad you enjoyed them 🙂