Okay, here I go again with something not traditionally made in my area.

We’re making rugelach.

Now traditional rugelach is made with a delicious, tender pastry made with cream cheese (sometimes sour cream), but this is an easy, quick replacement.

Rugelach is traditionally a Jewish pastry. I am not Jewish. But I love pastries!

Eating plant-based has put a damper on a lot of my baking, but I found that most of the refrigerated pie crust in my store were, in fact, vegan and made without butter. So that’s what I used.

I had made a delicious plant-based creamed spinach the night before (recipe below) and I decided to use it as the filling for my rugelach.

Because I used store-bought pie crust, this recipe is really snap!

Take the pie crust from the fridge.
Unroll a pie crust onto a silicone baking mat or onto a floured surface.
Roll out slightly.
Cut the pie crust into eight wedges (I used a pizza cutter for this).
Spoon a dollop of creamed spinach onto the wide end of each wedge.
Roll each wedge into a pinwheel.
Continue with the rest of the wedges.
Brush each pinwheel with melted butter.
Sprinkle with Everything Bagel seasoning.
Bake until golden.

For real. That’s it! Super easy.

Easy Pie Crust Rugelach

  • 2 refrigerated pie crusts
  • Filling (I used the plant-based creamed spinach below
  • 1/2 stick of melted butter
  • Everything Bagel seasoning

Preheat oven to 450.

Unroll pie crust onto a floured surface or silicone baking mat. Use a rolling pin to roll it out slightly. Cut into eight wedges. Dollop each wedge with filling. Roll into pinwheels and place onto a lined baking sheet.

Brush with melted butter and sprinkle with bagel seasoning.

Bake for 20 minutes, or until golden brown.

Plant-Based Creamed Spinach

  • Drizzle of olive oil
  • 2 12-oz. bags of frozen, chopped spinach
  • 1 teaspoon of salt
  • 2 tablespoons of plant-based butter
  • 2 tablespoons of all-purpose flour
  • pinch of red pepper flakes
  • 2 tablespoons of nutritional yeast
  • 1 cup of plant-based
  • Additional salt to taste

Into a large skillet over high heat, drizzle olive oil and pour in both bags of spinach and sprinkle with salt. Cook spinach, stirring occasionally, until most of the moisture is gone from the bottom of the skillet.

Add butter to the skillet and stir until melted. Sprinkle flour over spinach and stir to combine. Stir for 1-2 minutes to cook flour. Add red pepper flakes and nutritional yeast and stir. Add milk and stir until mixture thickens. Taste and add more salt, if necessary. I added about a teaspoon more.

Well Duh #1: I served these with marinara and ranch dressing. They were yummy!

Well Duh #2: I ran out of spinach filling and did the rest of the wedges with plant-based chocolate hazelnut spread. I rolled them up, brushed with butter, and sprinkled them with sugar. I made a little glaze with powdered sugar and milk to dip them in.

Well Duh #3: You really do need something to dip them in. The pastry is a little dry and needs a little something.

Well Duh #4: The spinach filling is great as a side dish, over toast, as a dip. It’s good stuff!

These were delicious! We loved them! I made them one afternoon as a snack and they were gone in a couple of hours! I loved the savory ones with spinach, but I LOVED the ones filled with chocolate hazelnut filling! They were really amazing!

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