Rugelach
Dough:
4 oz vegan cream cheese
1 stick margarine (1/2 cup)
1 cup flour
1/4 teaspoon salt
Filling:
1/2 carob or chocolate chips, or apricot preserves
1/2 cup finely chopped walnuts, or pistachios
1/4 cup cinnamon sugar
1-2 tablespoons melted margarine
Blend together dough ingredients. This works best if you use your hands. Roll into a ball. Refrigerate over night, or freeze 2 hours.
After removing from freezer, place dough on a well floured surface. Roll very thin into a rectangular shape.
Spread filling ingredients on top of dough to cover. Slice the dough in half vertically. Then slice into one inch strips. Roll into a wheel shape. Brush with melted margarine. Bake on greased cookie sheet 12-15 minutes @ 350 degrees F.
I usually double this recipe!
SO HOW'D IT GO?
one of the moosewood cookbooks contains a recipe similar (non-vegan) that uses tart cherry preserves and dark chocolate. I'll have to try those substitutions!