Jo Zimny


I have made these a few time over the years and always make them Vegan. But, if you prefer use regular ingredients.

★★★★★ 2 votes
30 Min
20 Min


1 c
non-dairy butter or margarine (cold)
1 8-oz pkg
non-dairy cream cheese
2 c
unbleached flour
1/4 tsp
1/3 c
non-dairy sour crean
1/2 c
granulated sugar
1 Tbsp
ground cinnamon
1 c
finely chopped walnuts
1/2 c
finely chopped raisins
1 c
fruit jam or preserves (apricot, strawberry or raspberry)


1Cut the butter/margarine in small pieces. In a food processor add the flour, salt, butter, cream cheese and sour cream. Process until crumbly.
2Shape the mixture into 4 discs of the same size. Wrap each in stretch wrap and refrigerate for 2hours to 2 days.
3When you are ready to make the rugelach preheat the oven to 350'F. Line 2 cookie sheets with parchment paper.
4In a bowl combine the sugar, cinnamon, walnuts and raisins.
5Lightly flour a work surface and roll each disk into a 9 inch round. Keep the other disks in the fridge until you are ready to roll each one out.
6Spread each disk with a layer of the jam. Divide the sugar/nut filling among each disk and press lightly into the jam.
7Using a very sharp knife, or pizza cutter divide each rolled out disk into 12 equal parts, like cutting a pie.
8Roll each of the pieces from the outer edge to the middle. Place on the prepared pans (point side down) keeping a little space between each, they do spread a little.
9Bake on the center rack in the oven for 22 minutes or until lightly browned.
10Cool on a wire rack and store in an air tight container. They freeze well and keep for two months.

About Rugelach

Course/Dish: Other Desserts