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This flaky, sweet dessert is beautiful, elegant, and so simple to prepare.

© 2008 Ashley Skabar, licensed to About.com, Inc.

For Hanukkah celebrations or anytime of year, these little cookies are rich and sweet with an unbelievably flaky texture. Feel free to replace the apricot preserves with other fruit preserves of you choice if you desire.

Makes about 48 cookies

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


  • 2 cups all-purpose flour
  • 1/8 t. salt
  • 1 cup dairy-free soy margarine
  • 8 ounces (1 tub) dairy-free cream cheese, such as Tofutti
  • 2/3 cup organic white sugar
  • 2 t. cinnamon
  • ¼ t. ground nutmeg
  • 1 cup apricot preserves
  • 1 ½ cups chopped walnuts
  • 1 cup raisins, chopped
  • 2 T. plain unsweetened soymilk


1. Make the dough. In a mixing bowl, sift together the flour and salt. Set aside. In a medium-large mixing bowl, combine the soy margarine and dairy-free cream cheese with an electric hand mixer on medium speed, mixing until well combined. In 3 additions, add the flour mixture, mixing until forming a soft dough. Turn the dough out onto a lightly floured countertop or work surface, shape it into a disc and wrap it in plastic wrap, taking care to ensure that there are no air leaks in the plastic. Refrigerate the dough overnight.

2. Preheat the oven 325 F. Line a large baking sheet with parchment and set aside.

3. In a small mixing bowl, sift together the sugar, cinnamon and nutmeg until well mixed. Set aside.

4. Remove the dough from the refrigerator and divide it into four pieces. Roll out one quarter at a time into a large rectangle about 1/8” thick. Spread ¼ cup of the apricot preserves on each of the rectangles, leaving a slight border around the edges, followed by ¼ of the chopped walnuts, ¼ of the raisins, and 3 T. of the sugar-spice mixture.

5. With the long side of the rectangle facing you, roll each of the quarters into a tight log, folding in the sides, and place each on the prepared sheet, seam-side down. Using a pastry brush (or, alternatively, your fingers), brush each log with the soymilk. Sprinkle ¼ of the remaining sugar-spice mixture onto each of the logs. Bake for 40-45 minutes, or until flaky and golden brown. Transfer logs to wire cooling racks, allowing them to cool for about 20 minutes before cutting into 1” slices. Serve at room temperature.

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