Vegan Rugelach - Chocolate Covered Katie

(Or try one of the filling ideas above!)
3 tbsp dry sweetener, such as brown sugar, coconut sugar, or granulated erythritol
1 tsp cinnamon
optional 1/4 cup finely crushed nuts

Start by creaming the vegan cream cheese and butter together in an electric stand mixer or with a hand mixer. (If you don’t have either machine, the dough can be mixed in a medium bowl using a lot of strength, patience, and a pastry cutter or fork. Or use the pie dough option mentioned earlier in the post.) Add the flour and mix until a cookie dough texture is achieved. Place the dough in plastic wrap or a bag and press it into a ball. Refrigerate a few hours or overnight (this step can be skipped – the cookies just won’t be as soft). Preheat the oven to 350 F. Line a baking sheet with parchment paper. Divide the dough into two balls, and roll one of them into a 9-inch circle on a floured surface. (Refrigerate the second ball for another time.) Cover the circle with fillings of choice. Gently press any loose filling ingredients into dough. With a knife or pizza cutter, cut the circle into 16 equal pie shaped slices. Starting with the outside edge, tightly roll each slice into the center, forming a crescent shape. If using, brush each cookie with milk. Bake on the lined cookie sheet for 15-20 minutes or until lightly golden (some fillings take longer than others). Let cool. Cover with powdered sugar if desired.
View Nutrition Facts

Calories: 94kcal