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
Add the butter and cream cheese to a stand mixer.
Mix on low speed with a paddle attachment until smooth (if you don’t have a mixer, use a spoon rather than a whisk).
Add wet ingredients to mixer.
Zest tangerine and add to mixer.
Add flour and mix.
Divide dough, wrap and shape into rectangle.
Chill 1-24 hours.
Roll and Shape the Dough
Roll dough to ¼” thickness.
Chill the dough for about 30 minutes.
Preheat the oven to 375° F.
Assemble and Roll
Spread filling over chilled dough.
Roll into log.
Chill for 10 minutes.
Cut into 1” thick slices.
Brush with aquafaba and dust with sugar.
Bake at 375° F for 18 minutes.
Melt chocolate in double boiler over low heat.
Dip cooled cookies into chocolate, and press into chopped hazelnuts.
Allow chocolate to set at room temperature or in fridge until ready to serve.