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1
Prepare the pastry by placing the flour in the bowl of a food processor. Give it a pulse to fluff it up. Add the cut up margarine and pulse again.
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2
Add the cold vegan cream cheese. I use Tofutti Better Than Cream Cheese in this.
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3
Pulse the flour, margarine and cheese mixture until a ball forms and then remove. Form into a disc. Cut in half and wrap each disc in plastic wrap. Refrigerate for one to 24 hours.
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4
Once the pastry is chilled, preheat your oven to 350'F. Line two cookie sheets with parchment paper and set aside.
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5
Put your jam into a small bowl and stir it to get any lumps out of it.
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6
Once the oven is heated up, roast your nuts. I did mine at 350 for 7-10 minutes. Keep an eye on them so they don't burn.
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7
Remove the nuts and set aside until cool. Add them along with your lemon zest and sugar into the bowl of a small food chopper and process until the nuts are about 1/3 their original size.
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8
Set this aside.
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9
Remove one of your pastry discs from the fridge. Lightly flour your counter top and roll the pastry out to a large circle. Make the dough very thin as it will crisp up much better if you do.
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10
Spread the jam on the pastry, then sprinkle 1/2 the nut mixture. Cut the rolled out pastry in 4 equal sections, then cut each of the 4 sections into 3 equal sections.
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11
Roll from the outside in and place with seam side down on your covered cookie sheet.
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12
Brush with the soy creamer and sprinkle with some sugar.
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13
Bake for about 20 minutes. Keep an eye on these, they can burn easily.
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14
Cool on a metal cookie rack.
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15
Repeat with the second batch of cookies.
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16
You can also sprinkle other sugars on these, icing, or fruit might be nice.
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17
Bon Appetit.
