Recipe by Ruth Fox and Vicky Cohen

Spelt Rugelach with Fruit-Nut Filling

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Parve Parve
Easy Easy
15 Servings
1 Hour, 30 Minutes

Looking for a delicious twist on the classic rugelach? Try this recipe made with Shibolim Whole Spelt flour, which adds a nutty flavor and wholesome goodness to every bite. These delightful pastries are generously filled with a delightful mixture of dried fruit and crunchy nuts. The tender dough creates a perfect balance with the sweet filling. With each bite, you’ll experience a delightful combination of flavors and textures that make these rugelach an irresistible treat for any occasion.

Makes 48 Rugelach


Rugelach Dough

  • 1 (8-ounce) tub of vegan dairy-free cream cheese

  • 1 stick vegan butter (4 ounces/113 grams)

Rugelach Filling

  • 9 tablespoons raspberry or apricot preserves

  • 1 cup chopped pecans, walnuts, or pistachios

  • 6 tablespoons dried blueberries

Rugelach Glaze

  • 1/4 cup non-dairy milk such as almond, cashew, soy, or oat

  • 1/4 cup sparkling sugar or granulated sugar



Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.


In a food processor, place spelt flour, sugar, and salt. Pulse three to four times until combined.


Scoop the cream cheese one tablespoon at a time and add it to the flour. Cut the vegan butter into one-tablespoon pieces and add to the flour. Pulse 10 to 12 times and then process until a dough ball forms and the dough comes together when pressed between your fingers.


Divide the dough into two equal parts. Roll each piece of dough between two pieces of parchment paper into a 10-inch diameter disk that is one-fourth-inch thick. Save the scraps of dough.


Evenly spread three tablespoons of preserves on each dough disk. Sprinkle one-third cup of chopped nuts and two tablespoons of dried blueberries on each disk of dough.


Using a sharp knife, cut each dough disk into 16 wedges. The easiest way to do this is to cut the dough into quarters and each quarter into four even triangles. Roll each wedge from the outer edge of the disk (wider part of the wedge) towards the center.


Brush each of the rugelach with plant-based milk and sprinkle with sparking sugar.


Place the rugelach on the prepared baking sheets and place them in the freezer for 20 minutes. Do not skip this step.


Bake for 22 minutes. Let them cool completely before eating.


You can choose to freeze one batch of rugelach (one disk) while working on the next batch. Depending on your oven, they will cook more evenly than baking two baking sheets together in the oven.

You should end up with some leftover dough from forming the disks. You can use it to make cookies. Flatten the dough to one-fourth-inch thick, add rugelach filling as indicated above, roll it into a log and slice it into half-inch slices. Place the slices into a parchment line baking sheet. Freeze for 20 minutes and bake for 350 degrees Fahrenheit for 22 minutes. This way you will not waste any dough.


Sponsored by Shibolim

Spelt Rugelach with Fruit-Nut Filling

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