By Natural Partners

Vegan, Whole Grains, Low Sugar

We love this recipe because it elevates a classic, with cleaner ingredients and a nod to middle-Eastern flavors. It is completely vegan, but you can use traditional butter and sour cream for your dough if desired. Middle-Eastern markets should have rose, or you can dry some petals out overnight in a low oven if you plan ahead.



1 cup vegan butter (we love Miyoko’s cultured vegan butter)

1 package vegan cream cheese (you can use 1 ½ cups plain vegan yogurt if you can’t find cream cheese)

½ cup almond flour

½ cup coconut flour

1 cup whole grain flour of choice (using a flour with gluten like whole wheat flour works best, but you can use a gluten-free substitute)

¼ teaspoon sea salt



2 medium blood oranges

2 teaspoons fresh lemon juice

1 cup organic raw cane sugar or coconut sugar

1 cup erythritol crystals

⅓ cup water

1/2 pack powdered fruit pectin (about 1 ounce)



½ cup pistachios, shelled

4 dried rose petals

1 teaspoon finishing sea salt


To make the dough, be sure your butter and cream cheese are quite cold and chop into cubes. Keep them stored in the fridge until you are ready to use.


In a food processor, pulse the flours together, then the salt. Add in the butter and cheese in thirds and pulse. You are looking for a consistency of pea gravel. Remove the dough and form it into a large ball. Divide the ball into 2 and wrap tightly with plastic wrap. Refrigerate for at least 2 hours or even up to 2 days.


To make the filling, remove the zest from the oranges using a peeler or zester. Do not go very deep, you just want the color and not the white pith. Finely chop the zest and set aside.


Peel the rest of the pith off of the oranges and roughly chop. Transfer the fruit and any of the juices that came out into a pot on high heat. Add in the chopped zest, lemon juice, sugar and erythritol and stir. Once the mix begins to bubble, whisk in the water and pectin. Stir with a whisk for about 3 minutes or until the mix has reduced by at least half. If it gets too hot, reduce your heat to a medium, be very careful to not let the bottom of the pot burn. When the mix is nice and thick, set aside to cool.


To make the topping, toast the pistachios over medium heat in a pan. Make sure you move them around, otherwise they can burn easily. This should only take ½ minutes. Transfer to a cutting board and coarse chop.


Add the nuts to a bowl, mix in the salt and then roughly crumble the rose mixture in as well. Lightly stir and set aside.


When you are ready to assemble everything, Preheat your oven to 350 degrees. Take your dough out of the fridge and clear a clean surface to roll it out. Sprinkle the counter with some of your flour and lightly dust your rolling pin. Roll each dough circle out to about ⅛-¼” thick rounds.


Liberally spread the blood orange marmalade on top of the dough evenly and all the way to the edges. Using a sharp knife or pizza cutter, cut the dough into even 1/16 pizza shaped slices.


Starting from the outer edge in, roll each piece into a crescent shape. Transfer rugelach onto a cookie tray lined with parchment paper and space evenly apart. Sprinkle the top of each rugelach evenly with the nut and rose mix.


Bake for about 20-25 minutes on the center rack until they are golden brown and some of the filling at the edges has caramelized. Allow them to cool before enjoying!

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.