Chocolate Rugelach is a widely-loved Jewish holiday treat. It also transcends cultural bounds with its delicious simplicity. Essentially a pastry swirled with chocolate and passing for a cookie, these bites pair well with a steaming mug of coffee or hot cocoa, a comfy couch, and good company.
Vegan Chocolate Rugelach
Prep Time: 15 minutes | Active Cook Time: 40 minutes | Makes: 16
⅓ cup non-dairy milk, warmed
1 packet (7 grams) active dry yeast
2 tablespoons, plus ½ teaspoon granulated sugar
2 cups (240 grams) all purpose flour
1 stick (4 ounces) vegan butter, room temperature
1 3oz (85g) dark chocolate bar, melted
2 tablespoons cocoa powder
¼ cup brown sugar
¼ cup vegan butter, melted
½ teaspoon ground cinnamon
½ teaspoon sea salt
2 tablespoons dairy-free milk
- In a small bowl, mix together the yeast, non-dairy milk, and ½ teaspoon of sugar. Allow to sit until slightly foamy.
- In a stand mixer, add all your dough ingredients. Using a spatula attachment, mix until a loose dough forms; about five minutes. Turn out onto a lightly floured surface and knead until smooth. Cover tightly in plastic wrap and rest at room temperature one to two hours.
- In a small bowl mix together all of the filling ingredients until mixture is uniform. Set aside.
- Preheat your oven to 375°F (190°C).
- Unwrap your dough onto a lightly floured work surface. Roll into a circle that’s ⅛-inch thick and about 15 inches in diameter.
- Spread the chocolate mixture onto your dough, leaving a half-inch border around the outer edge.
- Use a pizza wheel or knife to cut into 16 triangles.
- Starting with the wide top of the triangle, carefully roll into a crescent. Place on a parchment-lined baking sheet and repeat with the remaining pieces, spacing them two inches apart.
- Brush with dairy-free milk and bake for 10 to 12 minutes or until lightly golden.