WALNUT AND BROWN-SUGAR RUGELACH for DESSERT.
Recipe from EVERYDAY FOOD MAGAZINE, Dec. 2007 issue.
I veganized it by using Earth Balance, vegan cream cheese, and soy milk.
Tasty, small morsels of walnuts, brown sugar, and perfectly browned dough.
Although we loved the end result, the dough was super hard to work with.
It kept falling apart, even after refrigerating it for more than 2 hours.
I blame it on the Earth Balance and vegan cream cheese in the dough.
I definitely will be making rugelach again, but I will using the vegan version found in The Joy of Vegan Baking Cookbook by Colleen Patrick-Goudreau.