Prepare to embark on a culinary journey that will tantalize your taste buds and challenge everything you thought you knew about traditional pastries! These dairy-free Israeli Chocolate Rugelach are not just a dessert – they're a revelation that proves you don't need dairy to create mind-blowing, melt-in-your-mouth deliciousness. Whether you're lactose intolerant, vegan, or simply looking for a show-stopping treat that will impress your friends and family, this recipe is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Israeli
Serves: 24 pieces
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup dairy-free cream cheese
- 1/2 cup dairy-free butter
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts
- 1/4 cup cinnamon sugar
Instructions
- Prepare the dough by combining flour and salt in a large mixing bowl. Set aside.
- In a separate bowl, cream together dairy-free cream cheese, dairy-free butter, sugar, and vanilla extract until smooth and well-combined.
- Gradually mix the dry ingredients into the wet ingredients, forming a soft, pliable dough. Knead gently until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up and make it easier to handle.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove dough from refrigerator and divide into two equal portions. Roll out each portion into a thin circle, approximately 12 inches in diameter.
- Sprinkle each circle with melted dairy-free chocolate chips, chopped nuts, and cinnamon sugar, covering the entire surface evenly.
- Using a sharp knife or pizza cutter, divide each circle into 12 equal triangular wedges.
- Starting from the wide end of each triangle, roll the dough tightly towards the point, creating a crescent shape.
- Place rolled rugelach on prepared baking sheets, ensuring they are not touching each other.
- Brush the tops lightly with plant-based milk or beaten egg substitute for a golden finish.
- Bake in preheated oven for 22-25 minutes, or until edges are golden brown and crisp.
- Remove from oven and let cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Tips
- Keep your dough cold: Refrigerating the dough for at least an hour is crucial for easy handling and achieving the perfect flaky texture.
- Use high-quality dairy-free alternatives: Invest in good dairy-free cream cheese and butter for the best flavor and texture.
- Roll evenly: Take your time when rolling out the dough to ensure uniform thickness, which helps in even baking.
- Don't overcrowd the baking sheet: Leave enough space between each rugelach to allow for proper air circulation and even browning.
- Watch carefully while baking: Ovens can vary, so start checking your rugelach at around 20 minutes to prevent over-browning.
- Cool completely before storing: Let the rugelach cool entirely to maintain their crisp texture and prevent sogginess.
- Get creative with fillings: While chocolate chips are classic, feel free to experiment with different nuts, dried fruits, or alternative chocolate varieties.Pro tip: These rugelach actually taste even better the next day, so don't be afraid to make them in advance!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 10mg
