RUGELACH

Step 1

Preheat oven to 350F & line 2 baking sheets with parchment or a baking mat.

In a small pot over low-medium heat, heat jam & sugar together to make the liquid spreadable.

Once your jam mixture becomes a syrup, set aside to cool.

Step 2

In the meantime, pulse in a food processor: chopped nuts of choice, dried fruit of choice, chocolate chips, and cinnamon until combined into chunks.

Step 3

On a lightly floured surface with a floured rolling pin, roll one of your puff pastries until it’s about ⅛ inch thick (in a circle or square shape).

Step 4

With a spatula, spread half of the jam mixture evenly over the pastry and sprinkle half of the nut mixture on top (use the other halves if you have another puff pastry). Evenly spread and press down on the nut mixture (this ensures that when you roll the dough, the crumble stays put instead of falling all over the place).

Step 5

Using a sharp knife or a pizza cutting wheel (my preferred tool), cut the dough as though you are slicing a cake or pizza.

Step 6

Starting at the longer end, roll up each triangle ensuring they are quite tight.

Place them on the lined baking sheets seam-side down. Repeat with the second puff pastry sheet.

Step 7

For the vegan egg wash, whisk aquafaba and oil (you can increase or decrease amounts of each as long as it’s 50/50 ratio) in a small bowl and brush onto each rugelach.

Top each rugelach with a touch of coarse sugar.

For best results, chill the rugelach in the fridge for 30 mins before baking. Or proceed with baking.

Step 8

Bake rolls for 15 to 20 mins, until golden brown.

Transfer to a wire cooling rack to cool.

Enjoy!

Original Recipe & Photo by Choose Veg