Vegan Chocolate Rugelach (Biscuit version)
For the dough
1 1/2 cups (190g) plain or all-purpose flour
1/2 cup (64g) almond flour (meal)
1/4 cup (60mL) plant-based milk, such as almond, soy or coconut
1/4 cup (50g) organic cane sugar, or coconut sugar (I used coconut sugar)
3 tbsp (40g) vegan butter (earth balance)
3 tbsp (45g) vegan cream cheese
5g instant dried yeast
Pinch of salt.
For the Filling:
3 1/2 ounces dark chocolate, finely chopped
3 1/2 ounces milk chocolate, finely chopped
3 1/2 ounces semi-sweet, finely chopped
3/4 cup granulated sugar
1/2 cup walnuts, finely chopped
1 1/2 teaspoons ground cinnamon
How to prepare the dough?
Combine all ingredients in a large bowl or stand mixer and mix until it comes together. Knead the dough for 5-10 minutes or until the dough becomes soft, stretchy.
Leave the dough covered with a towel and leave it in a warm place for at least 1 hour or until the dough doubles.
Preheat the oven to 375°. Divide the dough into 2 equal parts. Working with one piece at a time, roll a piece of dough using the flour-sugar mixture into an 18-by-5 inch strip, 1/8-inch thick. Sprinkle 1/6 of the filling mixture over the strip and lightly press in. Starting at the wider length, roll up to seal in the chocolate.
Cut each rolled up strip into 12 pieces. Place on a sheet pan, 2-inch apart. Repeat with the remaining dough and filling until all 6 dozen rugelach are made.
Brush all the cookies with the egg white to coat. Bake until golden brown, rotating halfway through, 18 to 20 minutes.
Enjoy them room temperature with a delicious Te or coffee!
I got inspired by @food52 @jakecohen making and eating these Rugelach!
Delicious, flaky and chocolatey!
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