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Description
Hi! I had to share this amazing vegan Rugelach recipe with you all! It was passed down from my great grandmother and now I make it every year! It is also perfect for Rosh Hashana! Here's the link to the video: https://youtu.be/W_n-RGrpmno
Ingredients
US|METRIC
40 SERVINGS
- 3 sticks margarine
- 5 Tbsp. sugar
- 1 Tbsp. vanilla extract
- 8 oz. whip topping (non dairy, I recommend Rich's whip, or heavy cream)
- 20 1/2 cups all-purpose flour
- apricot jam
- 2 Tbsp. cinnamon
- 3/4 cup raspberry jam
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Directions
- Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a bowl of an electric mixer (or using a bowl and a hand held mixer), combine the margarine, sugar, and salt and mix on low-medium speed until combined. Then, add in the whip topping to the margarine mixture and mix on medium-low speed again. Slowly add one cup of flour in on low speed until combined. Repeat this step for the rest of the three and a half cups of flour.
- *Only add the last cup of flour if your dough is still sticky.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2g10% |
| Trans Fat1.5g |
| Cholesterol0mg0% |
| Sodium60mg3% |
| Potassium85mg2% |
| Protein7g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber2g8% |
| Sugars10g |
| Vitamin A0% |
| Vitamin C2% |
| Calcium2% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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