VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>

Rugalah

Debbie 1306 posts Feb 06, 2007 1:23 PM	Bryanna, Do you have recipe for vegan rugalah? There are all kind of varieties of these. Most of the time they have butter and eggs in it. I wonder if you had veganized it. Thanks, ---------- Debbie Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Bryanna Owner/Moderator 2002 posts Feb 06, 2007 10:13 PM	I have never made rugelach, but here are a few vegan recipes I found: HOLIDAY FRUIT AND NUT RUGELACH ©1999-2002 Beverly Lynn Bennett Rugelach Dough: 3 cups unbleached flour 3/4 t. cinnamon 3/4 t. salt 12 oz. vegan cream cheese 3/4 cup ad non-hydrogenated margarine 3 T. soy milk, rice milk, or other non-dairy milk 1/2 t. almond extract Fillings: 1 1/3 cups walnuts, pecans, or other nuts of choice, finely chopped 1/3 cup dried apricots, finely chopped 1/3 cup dried cranberries or dried cherries, finely chopped 1/3 cup raisins, finely chopped 1 cup Sucanat, divided 3 t. cinnamon, divided Vegan Powdered Sugar for dusting the cookies Begin by preparing the rugelach dough. In a medium bowl, sift together the flour, cinnamon, and salt, and set aside. In a food processor or upright mixer, combine the vegan cream cheese, Spectrum Spread, soy milk, and almond extract, and process for 1-2 minutes or until light and creamy. Add the flour mixture, pulse a few times or until the dough comes together to form a ball and pulls away from the sides of the container. Divide the dough into thirds and wrap each in a piece of plastic cling film. Place the dough into the refrigerator to chill for 4 hours. While the dough is chilling, prepare the fillings. Divide the chopped nuts evenly among 3 small bowls. Place the chopped dried apricots in one bowl, the chopped dried cranberries in another, and the chopped raisins in the third. Add 1/3 cups of Sucanat and 1 t. cinnamon to each of the bowls. Stir together the contents of each of the bowls and set them aside separately. Lightly oil (or spray with a light mist of oil) 3 non-stick cookie sheets and set aside. After the dough has chilled for 4 hours, begin by working with one portion of the dough at a time. On a lightly floured work surface, roll out the dough to form a 12-inch circle. Sprinkle the dough with all of the reserved dried apricot mixture and press down lightly on the filling to help it stick to the dough. Using a pastry wheel, pizza cutter, or sharp knife, cut the dough circle into 16 wedges. Beginning at the outer edge, roll up each wedge tightly toward the point, and transfer them to one of the prepared cookie sheets. Make sure that the points of the wedges are tucked under and cover them with a clean towel or piece of plastic cling film. Place the cookie sheet in the refrigerator to chill while you assemble the remaining rugelach. Repeat the rolling out and filling procedure for the remaining portions of dough and filling. Place each of the assembled rugelach on separate cookie sheets, cover, and chill them in the same manner as those with the apricot filling. Bake two cookie sheets at a time at 350 degrees for 20-25 minutes or until golden brown. Allow the cookies to cool on the cookie sheets for a few minutes before transferring them to a rack to cool completely. Repeat the baking procedure for the remaining cookie sheet of cookies. When all of the cookies are cooled completely, dust them lightly with a little of the Veganized Powdered Sugar. Store the cookies in an airtight container with waxed paper between the layers. Yield: 48 assorted cookies ********************** Fig and Walnut Rugelach http://thehoneyedfig.blogspot.com/2005/12/fig-and-walnut-rugelach.html These delicious little cookies are a traditional Hanukkah treat. My version uses fig spread, but if you’re not able to find any, apricot preserves also make for a great cookie. Dough 1 cup (2 sticks) unsalted butter, at room temperature (use earth balance) 1 8oz. package cream cheese, at room temperature (use vegan creme cheese) 1 teaspoon vanilla 2 cups all purpose flour1/4 cup sugar 1/2 teaspoon salt Filling 3/4 cup walnuts, finely chopped 1 cup fig spread (I use St. Dalfour brand) Topping 1 large egg, beaten (use soy milk) 1/4 cup granulated sugar In a food processor, blend the butter, cream cheese and vanilla until smooth. Combine the dry ingredients together in a bowl. While the processor is running, gradually blend the dry ingredients into the butter and cream cheese mixture. Wrap the dough in plastic and refrigerate for a minimum of two hours. Preheat the oven to 350 degrees. Divide the chilled dough into 4 equal balls. On a well-floured board, roll each ball into a 9 inch circle. Spread the fig spread on top, then sprinkle with walnuts. Gently press the walnuts into the dough. Using a pizza wheel, cut the dough into 12 equal wedges. Starting from the wide edge, roll the cookies towards the point. Place the cookies point-side down on a cookie sheet lined with parchment paper. Brush the cookies with beaten egg, then sprinkle with sugar. Bake until golden brown, about 20 minutes. Transfer cookies to wire racks and allow to cool. Yield: 48 cookies.
Debbie 1307 posts Feb 07, 2007 7:32 AM	Thanks Bryanna! The first one looks good. ---------- Debbie Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Silvia Silvia 122 posts Feb 11, 2007 9:40 PM	Hi Debbie, I made Rugelach for the first time this Christmas. I tried two different recipes and this one was the best and the easiest. It is from Kraft: http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=rugelach&u3=*11&wf=9&recipe_id=57616 All you have to do is use Tofutti for the cream cheese and Earth Balance for the butter. I used unbleached all purpose flour. I made some with apricot preserves as well. Good Luck! Silvia Oh, and they freeze well too! Last Edited on 11-Feb-2007 9:43 PM
Debbie 1309 posts Feb 12, 2007 8:47 AM	Thanks Silvia! I actually made the first recipe that Bryanna posted above. I didn't see your suggestion until today. It was great! Everyone loved them. I used sucanat and it was delicious! ---------- Debbie Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne

Website by CityMax.com Web Site Builder