This rich, sweet pastry is a favorite in Jewish cuisine and has many filling options. Use your preferences for a delectable treat!
1 cup vegan butter
1 8-ounce package non-dairy cream cheese
2 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1/3 cup non-dairy sour cream
1/2 cup granulated sugar
1 teaspoon cinnamon
1 cup finely chopped pecans
1/2 cup finely chopped golden raisins
1 cup fruit jam or preserves (apricot, strawberry, raspberry)
Cut the butter and cream cheese into small pieces. In the food processor, pulse the flour, salt, butter, cream cheese, and sour cream until the mixture is crumbly.
Divide and shape the mixture into four equal disks. Wrap each one and chill for at least 2 hours.
When ready to prepare the pastry, preheat the oven to 350° Line 2 baking sheets with parchment paper; this keeps the baking sheets clean for the next batch as some of the jam will ooze out during the cooking process.
Combine the sugar, cinnamon, pecans, and raisins in a medium bowl. Set aside.
Lightly flour a work surface area. Then, roll each disk into an 8-inch round, keeping the other disks chilled until you're ready to roll them out.
Spread 1/4 cup of jam on each round. Divide 1/4 of the sugar/nut mixture over the jam on each disk. Using the back of a spoon or the palm of your hand, gently press the sugar/nut mixture into the jam. Cut each round into eight wedges or triangles using a pizza cutter or a sharp knife. (Do this by cutting the round in half. Turn and cut it in half again. Next, cut each quarter in half. You should now have eight triangles).
Roll each wedge from the wide end to the narrow end. Place the pastry on the prepared baking sheets with point side down.
Bake in the center rack of the oven for 22 - 25 minutes, or until lightly golden. Cool on wire racks. Store in an airtight container. May freeze for up to 2 months.
Yield: 32 Pastries.
Variations: Use ground walnuts instead of pecans. Roll the rugelach in a mixture of cinnamon and sugar before putting them on the baking sheet.
