Vegan Rugelach

This vegan rugelach is buttery (without butter), flakey, and filled with cozy cinnamon, nuts, and jam.

It’s the kind of cookie that feels like a warm hug with every bite.

Whether you’ve had traditional rugelach before or not, this version keeps all the flavor but swaps the dairy for plant-based magic.

The dough is soft and easy to work with, and the end result is pure bakery-level goodness.

What You’ll Need

1 cup vegan butter (cold, cut into cubes)
8 oz vegan cream cheese (cold)
2 ¼ cups all-purpose flour
¼ tsp salt
½ cup fruit jam (apricot or raspberry work best)
½ cup finely chopped walnuts
¼ cup brown sugar
1 ½ tsp cinnamon
Plant milk for brushing (about 2 tbsp)
Optional: powdered sugar for dusting

Why I Love This Recipe

I first tried rugelach at a neighborhood holiday party, and instantly fell in love with the flaky texture and the sweet-spiced filling. Once I made a vegan version, it became a yearly tradition. I keep extras in the freezer because they bake up like a dream when unexpected company comes by—or when I just need a cozy snack with tea.

The dough is easy to roll and super forgiving
The filling is totally customizable
They freeze great raw or baked
No mixer needed—just a bowl, a rolling pin, and your hands
Impressively fancy-looking, secretly simple

Servings + Time

Makes: 32 small cookies
Total Time: 2 hours (includes chill time)
Prep Time: 25 minutes
Bake Time: 25 minutes
Chill Time: 1 hour minimum

Recipe + Instructions

Step 1: Make the Dough

In a large bowl, combine 1 cup cold cubed vegan butter and 8 oz cold vegan cream cheese. Use your hands or a pastry cutter to mix until just combined. Add 2 ¼ cups all-purpose flour and ¼ tsp salt. Mix until a shaggy dough forms, then knead just a few times until smooth. Divide dough into 2 equal balls, flatten into discs, and wrap in plastic. Chill for at least 1 hour.

Step 2: Prepare the Filling

In a small bowl, mix ½ cup finely chopped walnuts, ¼ cup brown sugar, and 1 ½ tsp cinnamon. Stir until fully combined.

Step 3: Roll and Fill the Dough

Unwrap one dough disc. On a lightly floured surface, roll it into a 10-inch circle. Spread ¼ cup fruit jam thinly over the surface, then sprinkle half of the walnut-sugar-cinnamon filling evenly on top.

Step 4: Slice and Roll

Cut the circle into 16 wedges like a pizza. Starting at the wide end of each wedge, roll toward the point to form a crescent shape. Repeat with second dough disc.

Step 5: Brush and Bake

Place rugelach on a lined baking sheet. Brush with plant milk. Bake at 350°F for 25 minutes until golden and slightly crisp.

Step 6: Cool and Dust

Let cookies cool on the pan for 10 minutes, then transfer to a wire rack. Optional: Dust with powdered sugar once fully cooled.

Macros (Per Cookie – Approximate)

Calories: 110
Carbs: 13g
Protein: 1g
Fat: 6g
Sugar: 5g
Fiber: 0.5g

Why This Recipe Works (Quick Science)

Cold vegan butter and cream cheese = flaky layers. When it melts in the oven, steam forms, puffing the dough.
Rolling like a crescent traps the filling inside and makes it bake evenly.
Plant milk on top helps it brown without using egg.

Pro Tips

Chill your dough—it makes rolling easier and keeps it flaky
Don’t overfill with jam or it’ll leak out
Use parchment paper to avoid sticking
Slice with a pizza cutter for clean lines
Freeze unbaked rugelach for fresh cookies anytime

Tools Required

Large mixing bowl
Pastry cutter or fork
Rolling pin
Parchment paper
Knife or pizza cutter
Small bowls for mixing
Pastry brush
Baking sheet
Wire rack

Substitutions and Variations

Jam: Use fig, blueberry, or strawberry instead
Nuts: Pecans or almonds work instead of walnuts
Gluten-free: Use a 1:1 gluten-free flour blend
Filling ideas: Add mini chocolate chips, dried fruit, or swap the jam for vegan Nutella

Make Ahead Tips

Freeze dough discs up to 1 month
Freeze rolled, unbaked rugelach and bake from frozen (add 2-3 minutes to baking time)
Baked rugelach stays fresh in an airtight container for 5 days

Leftovers and Storage

Store cooled rugelach in an airtight container at room temp for up to 5 days
Freeze baked rugelach up to 2 months—just reheat in a 300°F oven for 8 minutes to refresh
Don’t refrigerate—they’ll dry out

Common Mistakes

Overworking the dough: Makes it tough, not tender
Spreading too much jam: Causes leaks and burns
Skipping chill time: Dough gets sticky and hard to work with
Rolling too thick: Makes them doughy instead of flaky
Not sealing edges: Filling spills out during baking

What to Serve With

Hot tea or coffee
Vegan eggnog during the holidays
Fresh berries or fruit compote
A small scoop of vegan vanilla ice cream

FAQ

Can I make these gluten-free?
Yes! Use a gluten-free flour blend. The texture will be a little softer, but still delicious.

Can I use store-bought pie dough?
You can, but it won’t be as flaky or rich. The homemade dough is worth it.

Do I have to use nuts?
Nope. You can skip them or use seeds like sunflower if you’re nut-free.

Why is my jam leaking out?
Too much jam or not rolling tightly enough. Use a thin layer and roll snugly.

Final Thoughts

This vegan rugelach recipe brings all the comfort and flavor of the classic without the dairy. It’s cozy, impressive, and makes any gathering feel special. If you try it, leave a comment and tell me what jam you used or if you put your own twist on the filling. Can’t wait to hear how yours turns out!