How to Make Vegan Rugelach with Puff Pastry and Jam

What You Need to Make Vegan Rugelach

To make vegan rugelach, you will need the following ingredients:

• Puff pastry: You can find vegan puff pastry in many grocery stores or online. Make sure to thaw it at room temperature before using it.
• Jam: You can use any jam of your choice, but apricot jam is a classic option for rugelach. You will need to heat it with some sugar to make it more spreadable.
• Nuts: You can use any nuts you like, such as pecans, walnuts, or almonds. You will need to chop them finely and toast them lightly for extra flavor and crunch.

• Chocolate chips: You can use vegan chocolate chips or chop up a vegan chocolate bar. You can also use raisins or dried currants instead of chocolate if you prefer.
• Cinnamon: You will need some ground cinnamon to add some spice and warmth to your rugelach filling.
• Aquafaba: Aquafaba is the liquid from a can of chickpeas. It is a great vegan substitute for eggs and can help your rugelach stick together and brown nicely.
• Olive oil: You will need some olive oil to brush over your rugelach before baking them. This will also help them get crispy and golden.
• Coarse sugar: You can use any coarse sugar you have, such as turbinado, demerara, or sanding sugar. You will need to sprinkle some over your rugelach before baking them for some extra sweetness and sparkle.

How to Make Vegan Rugelach

To make vegan rugelach, follow these steps:

1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.
2. In a small pot over low-medium heat, heat the jam and 1/4 cup of sugar together until the jam is melted and smooth. Set aside to cool slightly.
3. In a small skillet over medium heat, toast the nuts for about 5 minutes, stirring occasionally, until fragrant and golden. Transfer to a cutting board and chop them finely. Set aside to cool slightly.
4. In a small bowl, toss the chocolate chips with 1 teaspoon of cinnamon. Set aside.
5. In another small bowl, whisk together the aquafaba and olive oil. Set aside.
6. On a lightly floured surface, roll out one sheet of puff pastry into a 12-inch (30-cm) square. Cut it into four equal squares, then cut each square into two triangles.
7. Spread about 1 tablespoon of jam over each triangle, leaving a 1/4-inch (0.6-cm) border around the edges. Sprinkle about 1 tablespoon of nuts and 1 tablespoon of chocolate chips over the jam.
8. Starting from the wide end of each triangle, roll up the dough into a crescent shape, tucking in the ends as you go. Place the rugelach on the prepared baking sheets, seam side down, leaving some space between them.
9. Repeat with the remaining puff pastry sheet and filling ingredients.
10. Brush the tops of the rugelach with the aquafaba mixture and sprinkle with coarse sugar.
11. Bake for 15 to 20 minutes or until golden and puffy.
12. Let them cool slightly on the baking sheets before transferring them to a wire rack to cool completely.

Enjoy your vegan rugelach with a cup of tea or coffee, or store them in an airtight container at room temperature for up to 3 days.