Jews are effing great. For example, I was making this rugelach to impress my parents (because while I was visiting in West Palm my mom made her famous rugelach recipe and I asked her to make it vegan for me and she didn’t! Oy! So I got all huffy and figured I’d make it on my own and impress them with it when they came to visit, which I did) and it worked! My mom even said it was better than her rugelach. Jewsus Christmas, thanks mom! My dad ate about 17 of them in one sitting, which is always a good sign from a non-vegan.
Anyjew, here’s the recipe:
Chocolate, & Cinnamon Vegan Rugelach
by Joshua Katcher, The Discerning Brute and his Mom Cindy.
What you’ll need (makes about 30-40 pastries):
• 2 cups organic unbleached all-purpose flour
• 1 cup organic whole wheat pastry flour
• 1/4 cup coconut oil
• 2 cups organic cane sugar
• 1/4 cup prepared egg-replacer
• 4 tbsp vegan shortening, DO NOT MELT
• 6 tbsp tofu-cream cheese
• 1 package of active dry yeast dissolved in 1/4 cup warm soy creamer
• 1/4 cup cinnamon
• 1/2 cup chopped organic walnuts
• 1/2 cup chopped organic pistachios
• 1 bag of vegan chocolate chips
• 4 tbsp earth balance vegan spread
• 1 tbsp vanilla
• pinch of salt
- 1. Dissolve the envelope of dry active yeast in 1/4 cup of warmed soy creamer (vanilla or plain) and let it sit until it becomes frothy at top.
- 2. Meanwhile, using a mixer or a fork, cream together the coconut oil, 1 cup of the sugar, the egg-replacer mixture, chilled shortening, 4 tbsp of the tofu cream cheese, salt and the vanilla.
- 3. Add the frothy yeast & creamer and combine.
- 4. Slowly begin to add the combined flours (whole wheat and all purpose) until the dough balls up in the mixer, or it has the texture of tough play-dough against the fork (should be about 2 cups). Set the remaining flour aside for dusting.
- 5. once your dough is in a ball, cover with a damp cloth and set in a warm place to rise for 40 minutes, then move into the fridge to cool for at least 2-3 hours or overnight.
- 6. Once the dough has risen and then cooled, separate it into 4 equal parts.
- 7. On a generously flour, sugar, and cinnamon-dusted surface ( I used wax paper sheets on my dining table) roll out 1 of the 4 dough parts into a circle the size of a small pizza. It should be about 1/4 inch thick.
- 8. Over medium heat, in a small saucepan, melt the Earth Balance, then add 1 cup of sugar and 4 tbsp of cinnamon and 2 tbsp of tofu cream cheese. Stir until smooth
- 9. Evenly spread 1/4 of this cinnamon mixture onto the rolled-out dough.
- 10. Sprinkle 1/4 of the pistachio & chopped walnuts, and a handful of vegan dark chocolate chips, and lightly press into the dough.
- 11. Cut pizza-style into 16 equal pieces with a butcher knife.
- 12. Roll into small crescent-roll shapes.
- 13. Place on a greased baking sheet, and bake at 350 for about 15 – 20 minutes, or until golden. Sprinkle some of the chopped nuts and extra cinnamon & sugar in top if desired.
- 14. Repeat steps 7, & 9-13 with the remaining 3 parts of dough.
DB’s Etiquette Recommendation: Autumn is the perfect season for baking. The weather is getting chilly, and people want to indulge in richer foods. I’m totally old school, and I like to make pastries as gifts for people. It’s a time-tested, fail-safe thing to do! And if you’re good at it, it’s a smart way to show off!