I am a big fan of rugelach made with cream cheese, so I used soy cream cheese to make these. There are so many different fillings for rugelach; my favorite is apricot jam or chocolate. It is fun to make different flavors so that when you place them on a platter, you see rows of different color swirls. In my baking classes, I give the students a buffet of choices so they can create their own combinations. Here I've given you three fillings to choose from. If you prefer to make one type, simply double one of the filling recipes (each filling amount is enough for half the dough). Or you can divide the dough into four and make four typesany flavor of jam, coconut, raisins, currants, or any kind of chopped nuts make great fillings.
Store covered with plastic or in an airtight container at room temperature for five days or freeze for up to three months.
