Recipe by Ma’ayan Moss
Video by Ma’ayan Moss and Zachary Neman
This recipe offers a vegan take on the classic Jewish rugelach, infused with the elegance of Persian flavors. Each tender, bite-sized pastry is filled with sweet pistachio and finished with a saffron-rose glaze, creating a fragrant, melt-in-your-mouth treat that feels both nostalgic and new.
Dough Ingredients:
• 1 cup vegan butter (cold, cubed)
• 8 oz vegan cream cheese (cold)
• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• ½ tsp salt
• 1 tsp rose water
Filling:
• ¾ cup raw pistachios (shelled)
• ¼ cup brown sugar
• 1 tbsp maple syrup
• 1 tbsp rose water
• 1 tbsp melted vegan butter
• ½ tsp ground cardamom (optional)
Saffron-Rose Syrup:
• ¼ cup water
• ¼ cup sugar
• ¼ tsp saffron threads
• 1 tsp rose water
Topping:
• Extra chopped pistachios
• Turbinado sugar (optional)
Instructions:
1. Make the Dough:
• In a food processor, pulse together flour, sugar, and salt.
• Add cold vegan butter and cream cheese. Pulse until crumbly.
• Add rose water and pulse until dough just comes together.
• Divide into 2 discs, wrap in plastic, and chill for at least 2 hours.
2. Prepare the Filling:
• In a food processor, pulse pistachios, brown sugar, and cardamom until finely ground.
• Add maple syrup, rose water, and melted butter. Pulse into a spreadable paste.
3. Roll & Fill:
• Preheat oven to 350°F (175°C).
• Roll each dough disc into a 10-inch circle on a floured surface.
• Spread half the filling evenly, then cut into 12 wedges (like a pizza).
• Roll each wedge from wide end to tip to form a crescent.
• Place on parchment-lined baking sheet, tip-side down.
4. Bake:
• Bake for 20–25 minutes or until golden brown.
• While baking, make the syrup.
5. Saffron-Rose Syrup:
• In a small saucepan, combine water, sugar, and saffron.
• Simmer until slightly thickened (about 5 minutes).
• Remove from heat and stir in rose water.
6. Finish:
• Brush warm rugelach with syrup.
• Sprinkle with chopped pistachios and turbinado sugar if desired.
• Let cool before serving.
