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Source: www.onegreenplanet.org/vegan-recipe/vegan-chocolate-hazelnut-rugelach/
Makes 48 rugelakh

Dough Ingredients:
  • 2½ cups flour
  • ½ teaspoon kosher salt
  • ¼ cup sugar
  • 8 oz vegan cream cheese. cold
  • 1 teaspoon vanilla
  • 1 cup (2 sticks) vegan butter. cold
Filling Ingredients (for Chocolate-Hazelnut, feel free to substitute other flavors):
  • 1 cup walnuts
  • 1 cup chocolate chips
  • ½ cup sugar
  • ½ cup chocolate-hazelnut spread or your favorite preserves
  • Cinnamon sugar for garnish
Directions:
  1. In a food processor, combine the flour, salt and sugar. Pulse to combine. Add the cream cheese and the vanilla to the food processor and process until smooth. Cut the butter into small bits and add them in one at a time while pulsing the mix. The ingredients should start to form crumbles that hold together.
  2. Transfer the crumbles onto a lightly floured work surface. Knead until it comes together as a dough and form it into a ball. Divide the dough into 4 equal parts. Form each part into a disk. Wrap the disks in plastic wrap and refrigerate for at least an hour. You want the dough to be cold when you work with it.
  3. Clean out the food processor and add the walnuts, chocolate chips and sugar to the bowl. Pulse until you have finely chopped bits, like gravel. Set aside.
  4. When the dough has chilled enough, set up 2 large baking sheets with parchment paper. Work with one disk of dough at a time while the others remain in the refrigerator.
  5. Take a disk of dough, unwrap it and roll it on a lightly floured surface until you have a circle that is about 9 inches in diameter and ½ inch thick. Spread about 2 Tbs. of the chocolate hazelnut butter (or preserves) onto the dough. Sprinkle about ½ cup of the chocolate chips/walnut/sugar mixture onto the chocolate hazelnut butter and press it down into the dough.
  6. Using a knife or pizza cutter, divide the dough into 12 slices like this: Cut the dough into 4 pieces. Then cut each quarter into 3 equal pieces.  Now you have 12 triangles. Starting at the outer edge of each triangle, roll up the dough until you come to the pointed end. Lay the rugelakh on the baking sheet, pointed end down. Continue with the other 11 triangles and then repeat with the remaining 3 disks of dough. Put the rugelakh into the refrigerator to chill for 30 minutes.
  7. Preheat the oven to 350°F (180°C).
  8. Brush the rugelakh with some milk and sprinkle the rugelach with cinnamon sugar, if desired. Bake the rugelakh for 15-20 minutes until lightly golden brown. Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a cooling rack to completely cool.