Indulge in These Vegan Chocolate Rugelach Bites

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

Ingredients:

Dough:

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

Chocolate Filling:

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

Preparation:

1. In a small bowl, mix together the yeast, non-dairy milk, and ½ teaspoon of sugar. Allow to sit until slightly foamy.
2. 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.
3. In a small bowl mix together all of the filling ingredients until mixture is uniform. Set aside.
4. Preheat your oven to 375°F (190°C).
5. Unwrap your dough onto a lightly floured work surface. Roll into a circle that’s ⅛-inch thick and about 15 inches in diameter.
6. Spread the chocolate mixture onto your dough, leaving a half-inch border around the outer edge.
7. Use a pizza wheel or knife to cut into 16 triangles.
8. 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.
9. Brush with dairy-free milk and bake for 10 to 12 minutes or until lightly golden.