Saturday, November 30, 2013

Rugelach

Happy Hanukkah everyone!


Very quick post today.  Just a recipe.  These are a pain to make but they are worth it.

Rugelach

2 cups flour
1 cup margarine
8 oz vegan cream cheese
1/3 cup vegan sour cream

Filling:
1/2 cup sugar
1 tbsp cinnamon
1 cup chopped walnuts
1/2 cup mini chocolate chips
Preserves (our favorites are raspberry, apricot, or blueberry)

In a food processor pulse the flour, margarine, cream cheese, and sour cream until crumbly.  Shape it into 2 disks, wrap in plastic wrap, and refrigerate for at least 2 hours.  We usually leave it over night.  

Combine the sugar, cinnamon, walnuts and chocolate chips.

Sprinkle some of this mixture on your board.  Place the first disk on the mixture.  Top it with wax paper and then roll it out to a 9 inch circle.  Spread the preserves in a thin layer and then top with about 1/4 of the cinnamon mixture.  Cut the disk into 8 equal slices using a pizza cutter.  Roll the wedges from the widest edge to the point.  Place them on a parchment lined baking sheet.  Chill for 20 minutes.

Bake at 350 degrees for for 22 minutes.  Cool on wire rack.  Continue with the remaining dough, keeping it cool between batches.