Vegan Rugelach (Cream Cheese Cookies)

Directions

• To make the dough, place the vegan cream cheese and vegan butter in a bowl of an electric stand mixer fitted with the paddle attachment or a medium sized bowl and use a hand mixer. Cream together at low speed until combined, about three minutes. Add the flour and mix until a soft dough is formed, about two more minutes. Place dough in plastic wrap, cover then pat into a circle and refrigerate for at least a few hours or preferably overnight.
• Preheat your oven to 350° and line two cookie sheets with parchment paper or silicone mats.
• Mix whatever fillings you’re using and take the dough out of the refrigerator and divide into four sections with a dull knife. Roll each section into a ball and using a rolling pin, lightly flour your board, then roll dough out about 1/8 inch thick and 9 inches in diameter keeping the circle as round as possible. Spread your filling over the dough to the edges. Using a dull knife, cut the circle of dough into 16 pie shaped pieces starting with quarters and starting at the edge across the center each way and then in eighths evenly cutting again across the center until you’ve done it 8 times to get 16 even pieces. Roll each piece into a crescent shape starting at the outside wide edge and rolling up to the center. Make sure to roll tightly. Please each piece on the cookie sheet leaving space between them to expand. Make sure to keep the other doughballs refrigerated as you make each section of cookies as you do not want them to get warm.
• Bake for 21 to 24 minutes watching as they bake and moving the sheets around so that they cook evenly. You’ll know that they are done by lifting the bottom of a cookie with a spatula to see that it’s golden brown underneath. Do not under bake, as then they will be doughy and not flaky and crispy. Cool completely, then if desired, sprinkle with powdered sugar before serving. Store in an airtight container or in the refrigerator and then let them come to room temperature before serving.