Ruggelach |
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¾ | cup | vegan butter, softened | ||
½ | cup | vegan cream cheese | ||
⅓ | cup | sugar | ||
½ | teaspoon | sea salt | ||
2 | cups | all-purpose flour |
Preheat oven to 375
°F.
In a mixing bowl, mix all ingredients except for all-purpose flour. Make sure to mix well.
Gently add the flour, being careful to not over-mix. Do not homogenize the dough.
Form a ball. Wrap tightly and refrigerate for 1h.
½ | cup | apricot jam | ||
⅓ | cup | dried fruit, raisins/cranberries/currants | ||
1 | cup | pecans, chopped | ||
½ | teaspoon | ground cinnamon | ||
¼ | teaspoon | sea salt |
On a large table, roll out the dough until ¼ inch thick.
Spread fillings on one end, starting with the jam, dried fruit, nuts, ground cinnamon, and then sea salt.
Roll up into a log. Cut the log into 2 inch cookies.
On a baking sheet, place each cookie, 1 inch apart from each other.
Bake until lightly browned (18m).