Vegan Chocolate Rugelach

Vegan Chocolate Rugelach

Vegan Chocolate Rugelach

This vegan chocolate rugelach recipe features a tender and buttery pastry filled with silky and rich Bixby Chocolate. These treats are gorgeous and true showstoppers, but the preparation is simple utilizing a food processor to create the buttery, flaky dough, a good old pizza cutter to create the iconic crescent roll shape, and a basic filling of chopped chocolate.


4 oz Bixby Semisweet Baking Chips

4 oz vegan cream cheese, cold

2 cup all-purpose flour

1 cup vegan butter, cold

3 tbsp sugar

¼ tsp salt


  1. Cut the butter and cream cheese into large chunks. Add the cream cheese, butter, flour, and salt to a food processor and pulse until the mixture resembles coarse and wet sand.
  2. Dump the crumble onto a clean work surface and press the dough into a single mass. Cover with plastic wrap and refrigerate to chill for at least an hour.
  3. While the dough is chilling, finely chop the chocolate into small pieces.
  4. Once the dough is chilled, preheat the oven to 350 Fahrenheit. Cut the dough into thirds and roll into balls. Using a rolling pin, roll the balls into rounds about ⅛ inch thick. Sprinkle the chocolate evenly over the disk and gently press the filling into the dough. Cut into 8 triangles using a pizza cutter. Roll the triangles from the wide part to the point. Repeat with the remaining dough.
  5. Place the rolled cookies, tip-side down, onto a baking sheet lined with parchment paper. Fill a small bowl with water and lightly brush the pastries to wet the dough. Sprinkle the wetted dough with sugar. Bake for 20-25 minutes, or until lightly golden.