Chef Joey’s Vegan Rugelach

Ingredients:

• For the dough
• 1/4 cup raw sugar
• 4 ounces cold vegan cream cheese
• 1/3 cup coarse raw sugar
• 1/4 cup silk soy coffee creamer
• 3/4 cup organic apricot jam (use a tart jam if substituting)
• 1/2 cup cold vegan margarine (cut up)
• For the topping
• For the filling
• 1 lemon, zest of
• 1 cup white spelt flour
• 1/2 cup toasted nuts (I used almonds and pecans)

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