Rosh Hashanah Rugelach


Preparation info

  • Difficulty


  • Makes Approximately

    2 dozen


Appears in

Apples and honey are the traditional treat to celebrate the Rosh Hashanah, in hopes that it will be a sweet New Year. Rolling up a mixture of walnuts, apples, agave, and just a tiny touch of orange blossom water for that floral hint you’d find in honey, the standard buttery rugelach dough becomes a whole lot more special!


Rugelach Dough

  • ½ Cup Vegan “Cream Cheese”
  • ½ Cup Non-Dairy Margarine
  • Cups All Purpose Flour
  • ¼ Teaspoon Baking Powder
  • Pinch Salt

Apple Filling

  • 1 Cup Dried Apples, Roughly Chopped
  • 1 Cup Apple Cider
  • ½ Teaspoon Orange Blossom Water
  • ¼ Cup Agave Nectar
  • ¼ Cup Walnuts, Finely Chopped


This dough is very unique, because there’s absolutely no sugar in it. This helps to temper the sweetness of the filling, and it also prevents the cookies from browning much. Simply cream the margarine and “cream cheese” together until smooth, and then add in the remaining ingredients. Mix until it comes together in a cohesive dough, being careful not to overdo it; divide it into two pieces and wrap each up in plastic. Let chill for at least 2 hours. Although it may seem like a long time, trust me, you don’t want to pull this dough out early. The large proportion of fat to flour makes it extremely finicky when it warms up, so just be patient!

Meanwhile, combine the dried apples, apple cider, and orange blossom water in a medium saucepan. Allow this mixture to simmer for about 10–15 minutes, stirring occasionally, until the liquid has been absorbed. Let cool and transfer it into your food processor or blender, and purée. Add in the agave and pulse to combine. Stir in the nuts by hand so that you don’t completely pulverize them in the machine.

When the dough is almost ready to come out of the fridge, preheat your oven to 350°F and line two baking sheets with parchment paper or Silpats.

Take out one portion of the dough and turn it out onto a generously floured surface. Roll it out to about ¼–⅛ of an inch in thickness and try to keep it the shape of a long rectangle. Cut out long triangles, and spread a thin layer of the apple filling on each. Starting with the widest end, roll the triangles up and then pinch them into a slightly rounded crescent shape. Place each finished cookie on your prepared sheet, and repeat with the remaining dough. Bake for 20–30 minutes, until lightly browned.