While Pecan Pie often makes us think of Fall and Winter Baking
These Pecan Pie Rugelach are pretty fantastic all year round!
Cream cheese pastry rolled up with pecan pie filling for the most delicious bites sized treat ever!
I love this cookie dough recipe so much!
It is so soft and pliable and rolls like pie dough, but with a cookie texture once it’s baked!
Rugelach can be filled with an endless variety of nuts and jams
I’ve made Chocolate Raspberry and Poppy Seed too!
NOTES FOR SUCCESS:
I only use Tofutti Cream Cheese for my BAKED recipes *not sponsored
As I have not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked
However more recently some of my viewers have commented on some of those brands that now seem to work in baked recipes, noting having success with Violife
When I created this recipe Follow Your Heart Egg Replacer was the most popular on the market.
It has since changed it’s formula not to mention is not very available to many people so I now use super flax egg for the egg replacer
2 Tablespoons of ground flax meal combined with 4 Tablespoons liquid aquafaba
If you do not use aquafaba you can simply use water to reconstitute the flax
These cookies are part 4 of my 12 Days of Christmas Cookies recipe series!
CLICK HERE FOR THE YOUTUBE VIDEO FOR HOW TO MAKE PECAN PIE RUGELACH
Pecan Pie Rugalah
Ingredients
For the cookie dough:
- All Purpose Flour 2½ cup (312g)
- Baking Powder ½ teaspoon
- Vegan Butter 1 cup (226g)
- Vegan Cream Cheese 8 ounce package (226g)
- Vegan Lactic Acid *optional ¼ teaspoon
- Granulated Sugar ½ cup
- Vegan Egg by FYH 2 Tablespoons *see note above
- Cold Water ¼ cup (60ml)
- Vanilla Extract 1 teaspoon (5ml)
For the filling:
- Veqan Butter 6 tablespoons (56g)
- Pecans lightly roasted 8 ounces (2 heaping cups)
- Candied Orange 6 slices
- Or zest from 2 oranges *see note above
- Light Brown Sugar 8 Tablespoons (100g)
- Cinnamon 1½ teaspoon
- Cinnamon Sugar for sprinkling
Instructions
- Cream the vegan butter and cream cheese together to smooth
- Add the granulated sugar and beat on medium speed until light and fluffy approximately 3 minutes.
- Meanwhile combine the vegan egg with the cold water and whisk smooth then add the vanilla extract to that
- Add the vegan egg mixture to the creamed butter mixture and mix well, scrape the bottom and sides of the bowl for an even mix
- Sift the flour with the baking powder then add it all at once to the mixer and mix on low speed to combine.
- Wrap the dough into 2 separate equal discs and refrigerate for at least 2 hours or overnight.
- Meanwhile prepare the filling by combining the candied orange slices (or zest), brown sugar, lightly roasted pecans and cinnamon in a food processor and process to a fine meal
- Once the dough has relaxed and is chilled, knead it (one disc at a time) on a lightly floured surface to form a rectangle that is 6" by 18"
- Brush with 3Tbs of the melted vegan butter and then spread half of the pecan filling evenly and roll up jelly roll style
- Cut the log into 24 equal pieces (I know I said 16 in the video, but 24 is a better size) and place them on a sheet pan spaced about 1" apart
- Brush with 1 Tbs of melted vegan butter and sprinkle with cinnamon sugar
- Repeat the process with the other half of dough and bake in a preheated 375°F oven for 25 minutes until golden browned
Notes
Rugalah cookies stay fresh for up to 4days in an airtight container at room temperature
Rugalah can be frozen for up to 2 months wrapped well to prevent drying
These look amazing!! What could I use instead of Follow your heart vegan eggs? I don’t like the taste of them .
Hey thanks for bringing that to my attention, I thought I added this info::
The original recipe for this cookie dough called for egg yolks which I replaced with Vegan Egg by Follow Your Heart. I understand not everyone can get that product so I also tested it with The Plant based Egg by Freely Vegan with excellent results. You may see that I am using The Plant Based Egg by Freely Vegan as the egg replacer in almost all of my desserts now. If you do not want to buy it or cannot get it, you can sub in another proprietary blend egg replacer of your choice (results may vary slightly since I have not tested it with ALL the egg replacers).
These are so delicious! I used 1/2 Tofutti cream cheese and 1/2 Miyoko’s, since I ran out of the Tofutti, and also flax in lieu of the FYH egg (all I had), and it was still amazing! I also did half pecan pie filling and half raspberry; both were tasty. The pecan pie filling really keeps the pinwheel structure and keeps flakier layers, though, which is great. Thanks for the awesome recipe, Gretchen!
Thank you for ALL these cookies and all your other recipes, too! I love The Plant Based Egg by Freely Vegan and would like to use it for this recipe. However, I just want to confirm, what would be the quantity of Plant Based Egg by Freely Vegan I should use, the amount of water I should use with that product, and the procedure for using it (for instance, do I mix The Plant Based Egg with water and then add it?) Thanks!
Hi Monica! Thanks! I love it too! The Plant Based Egg egg replacer does NOT need to be reconstituted. It can be, however it is not necessary- I mix it in with the dry ingredients!
Use 2 Teaspoons of the PBE added to dry and no other changes! The water will still be needed in this recipe
I love this recipe. This is my second time making the dough as I previously made the cinnamon bun cookies and used a flax egg with great results. I will say that the filling wielded more than I needed and was overflowing. When I make them again I’ll reduce the amount of filling by a 3rd I think. Still so delicious and a huge hit. Thank you!!
Great feedback thankyou!