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Megan Tucker's Butter Chocolate Hazelnut and Tangerine Vegan Rugelach

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.