• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Renana's Kitchen - Kosher Food Blog With Easy Recipes
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Parve Desserts
  • Holidays
  • Vegan
  • Gluten Free
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Parve Rugelach

    September 22, 2020 by Renana Leave a Comment

    Jump to Recipe Print Recipe
    Home » Recipes » Parve Desserts » Parve Rugelach

    Now that Rosh Hashanah is over, we have Yom Kippur right around the corner. On Yom Kippur, in case you didn’t know, those of the Jewish faith will fast from sundown to sunup. And to mark this, I am sharing the most delicious pastry cookie recipe to break the fast with - Rugelach!

    Rugelach is a chocolate filled pastry that is very well known in Israel. And I mean, it’s chocolate so everyone is a fan!

    Parve Rugelach on a plate

    In Israel, we make it out of yeast dough and the filling is made with store-bought chocolate spread or homemade chocolate spread. The filled dough is rolled and cut to triangles, then each triangle is rolled to a shape that resembles a croissant.

    Here’s the best part, the inside of the cookie is soft and full of chocolate - is your mouth watering yet? I bet it especially will when it’s the best bite to have after you fast for 24 hours!

    To keep the pastry fresh for longer, and to add more sweetness, brush it with sugar syrup also known as simple syrup which is just simply made out of sugar and water.

    Many times, the rugelach is made with sour cream or cream cheese but I made the rugelach pareve (non-dairy) so this sweet dessert can also fit any fun weekend or another occasion where you really want to serve some chocolatey goodness!

    I filled the rugelach with a chocolate spread I made with cocoa powder, sugar, and oil. However, you can use any spread that you like instead.

    Let's get started baking this yummy rugelach:

    Parve Rugelach on a plate

    Parve Rugelach

    Israeli version of Rugelach made out of yeast dough and filled with chocolate spread that is made from scratch. The perfect non-diary Rugelach you crave for.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Resting time 2 hrs 30 mins
    Course Dessert
    Cuisine Israeli, Jewish
    Servings 16 rugelach

    Ingredients
      

    For the dough:

    • 3 cups all-purpose flour
    • 1 tablespoon dry yeast
    • ¼ cup sugar
    • 1 egg
    • ¾ cup water
    • ¼ cup vegetable oil
    • 1 teaspoon vanilla extract/paste

    For the chocolate filling:

    • 5 tablespoon cocoa powder
    • 10 tablespoon sugar
    • 7 tablespoon vegetable oil

    For brushing and sugar syrup:

    • 1 beaten egg
    • ½ cup sugar
    • ½ cup water

    Instructions
     

    • In a stand mixer bowl, place all dough ingredients and knead for 4 minutes.
    • If the dough is too dry and doesn’t come together, add 2-3 tablespoons of water.
    • Grease the bowl and create a ball from the dough.
    • Let the dough rise in the greased bowl for 1 and a half hours, covered.
    • Divide the dough to 2.
    • Roll each part to a circle.
    • In a small bowl, mix all filling ingredients.
    • Spread the filling on one rolled circle.
    • Place the second circle on the one with the filling.
    • Roll the dough sandwich with the filling to flatten it a bit more.
    • With a pizza cutter or a knife, cut to 16 triangles.
    • Roll each triangle from the wide part to the narrow one.
    • Place all the rugelach cookies on a baking pan.
    • Let the rugelach rise again for 1 hour.
    • Heat the oven to 180°C / 350°F with the fan.
    • Brush the rugelach with beaten egg.
    • Bake the rugelach for 20-25 minutes.
    • In a small pan, cook on high the sugar and water until all sugar is dissolved. Wait for it to cool.
    • Cool the baked rugalach a bit as well.
    • Brush with the sugar syrup and serve.
    « Cooked Carrot Salad
    Apple Muffins »

    Filed Under: Bread and Pastry, Desserts, Individual Desserts, Parve Desserts Tagged With: Chocolate

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar



    Renana Spiegel Levkovich

    Hello!

    I'm Renana and I share kosher recipes for Shabbat, yummy parve desserts, and Jewish holiday recipes - and so much more. I share easy kosher recipes for the whole family, along with some pretty great photographs, and easy-to-follow instructions. Enjoy!

    Contact me for any question →


    Parve Desserts

    Parve Chocolate Chip Cookies on a plate

    Parve Chocolate Chip Cookies

    non-dairy oatmeal cookies with different toppings

    Parve Oatmeal Cookies

    chia seed jam in a jar

    Chia Seed Jam

    Pretzel Chocolate Cake on a tray

    Pretzel Chocolate Cake

    Date Hamantaschen cookies on a plate

    Date Hamantaschen

    Footer

    ↑ back to top

    About

    • About
    • Disclaimer

    Newsletter



    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Renana's Kitchen