Vegan Rugelach Recipe

Ingredients

• 1 1/2 cups margarine
• 5 tablespoons sugar
• 1 pinch salt
• 1 cup non-dairy whipped topping (Rich’s whip topping) or 1 cup heavy cream
• 1 tablespoon vanilla extract
• 3 1/2-4 1/2 cups all-purpose flour

Instructions

1. Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
2. In a bowl of an electric mixer, combine 1 1/2 cups margarine, 5 tablespoons sugar, and a pinch of salt. Mix on low-medium speed until everything is well blended.
3. Add 1 cup non-dairy whipped topping to the margarine mixture and mix again on medium-low speed until combined.
4. Slowly add in 1 cup of all-purpose flour on low speed, mixing until incorporated. Continue adding flour gradually, up to 4 1/2 cups total, only adding the last cup if the dough is still sticky.
5. Wrap the dough in plastic wrap or cover the bowl and refrigerate for at least 30 minutes to firm up.
6. Once chilled, remove the dough and knead it gently before rolling it out into a rectangle on a floured surface.
7. Cut the rolled-out dough into large triangles for the filling.
8. For variation, spread a thin layer of apricot jam over the triangles for cinnamon rugelach, then sprinkle on a cinnamon-sugar mixture before rolling them up.
9. Alternatively, use raspberry jam for another delightful version and roll those triangles up as well.
10. Place the rolled rugelach on the prepared cookie sheet and bake for 25-30 minutes until golden brown.
11. Store any leftovers in an airtight container on the counter for up to 1 1/2 weeks or freeze them for up to 3 months.