Dairy-Free Classic Rugelach
Indulge in the sweet, flaky charm of **Dairy-Free Classic Rugelach**, a plant-based twist on the beloved Jewish pastry that doesn’t skimp on flavor. This vegan-friendly recipe swaps traditional butter and cream cheese with solidified coconut oil and unsweetened applesauce to create a perfectly tender dough. Each crescent-shaped pastry is rolled with a filling of cinnamon-spiced brown sugar, crunchy walnuts, and chewy raisins (or dates), making every bite a delightful balance of textures and warm, comforting sweetness. Whether you’re following a dairy-free lifestyle or just looking for a unique treat, these homemade rugelach are easy to make and perfect for celebrations, tea-time, or simply a sweet indulgence. Ready in under an hour plus chilling time, this recipe ensures you’ll have 24 irresistible pastries to share—or not!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup coconut oil, solidified
- 3 tablespoons granulated sugar
- 0.25 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons dairy-free milk
- 1 teaspoon cinnamon
- 0.5 cup brown sugar
- 0.5 cup chopped walnuts
- 0.5 cup raisins or chopped dates
- 1 tablespoon water
Instructions
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the solidified coconut oil and granulated sugar together until light and fluffy.
Add the applesauce and vanilla extract to the coconut oil mixture, mixing until well combined.
Gradually add the flour mixture to the wet ingredients, alternating with the dairy-free milk, until a dough forms.
Divide the dough in half, shape into two disks, and wrap each in plastic wrap. Refrigerate for at least 1 hour.
While the dough chills, mix together the brown sugar and cinnamon in a small bowl. Set aside.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Lightly flour a work surface and roll out one dough disk into a circle about 1/8-inch thick.
Sprinkle half of the cinnamon and brown sugar mixture over the rolled-out dough, then evenly distribute half of the chopped walnuts and raisins over the top.
Gently press the filling into the dough, ensuring even distribution.
With a pizza cutter or a sharp knife, cut the circle into 12 equal wedges.
Starting from the wide end of each wedge, roll them up towards the point to form a crescent shape.
Place the rugelach, point-side down, on the prepared baking sheet. Repeat with the second dough disk.
Lightly brush the tops of each rugelach with water to help them brown.
Bake the rugelach in the preheated oven for 20-25 minutes, or until golden brown.
Remove from oven and allow to cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
3225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 428.6 g | 156% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 213.3 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 315 mg | 24% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1451 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
