Wow your guests with something new this holiday season. Chef Megan Tucker, owner of Mort & Betty's, shares her mouthwatering, flavorful vegan rugelach recipe using Miyoko's vegan butter.
Recipe credit: Chef Megan Tucker
Prep time: 1 hour and 15 minutes
Cook time: 18 minutes
Make The Dough
STEP ONE
Add the butter and cream cheese to a stand mixer.
STEP TWO
Mix on low speed with a paddle attachment until smooth (if you don’t have a mixer, use a spoon rather than a whisk).
STEP THREE
Add wet ingredients to mixer.
STEP FOUR
Zest tangerine and add to mixer.
STEP FIVE
Add flour and mix.
Chill Dough
STEP ONE
Divide dough, wrap and shape into rectangle.
STEP TWO
Chill 1-24 hours.
Roll and Shape the Dough
STEP ONE
Flour surface.
STEP TWO
Roll dough to ¼” thickness.
STEP THREE
Chill the dough for about 30 minutes.
STEP FOUR
Preheat the oven to 375° F.
Assemble and Roll
STEP ONE
Spread filling over chilled dough.
STEP TWO
Roll into log.
STEP THREE
Chill for 10 minutes.
STEP FOUR
Cut into 1” thick slices.
STEP FIVE
Brush with aquafaba and dust with sugar.
STEP SIX
Bake at 375° F for 18 minutes.
Top
STEP ONE
Melt chocolate in double boiler over low heat.
STEP TWO
Dip cooled cookies into chocolate, and press into chopped hazelnuts.
STEP THREE
Allow chocolate to set at room temperature or in fridge until ready to serve.
