Apples + Honey Rugelach

It’s no secret that 2020 hasn’t been the sweetest year of all. And while Rosh Hashanah dinner may look different this year than most, we will still find ways to celebrate and be grateful.

Thank you, Jackie (yet again) for another amazing recipe to help us truly savor all the special moments at home.

L’Shanah Tova!

Ingredients:

  • 8 ounces of cream cheese
  • 2 sticks (16 tbsp) unsalted butter, room temperature
  • 1/2 tsp salt
  • 2 cups all purpose flour
  • 2 tsp pure vanilla extract
  • 2 apples, the crisper the better
  • 4 tbsp raw honey, slightly warmed
  • 2 tbsp ground cinnamon
  • 1/4 cup of butter, melted for spreading on pastry
  • 1 egg+ 1 tbsp of water for egg wash prior to baking
  • Turbinado sugar, optional

Directions:

  1. In a large stand mixer fitted with a paddle attachment, mix the cream cheese and butter until soft and fluffy, about 2-3 minutes. If using regular cream cheese, make sure it is room temperature
  2. In a medium bowl, whisk together the salt and flour
  3. Once the cream cheese and butter is well blended, add in the vanilla; mix until combined
  4. With the mixer on low, slowly add in the flour and salt. Mix until a dough is formed
  5. Place dough onto a large pastry or cutting board. Divide the dough into three separate balls. Flatten each ball into a disc. Wrap each disc in plastic wrap and place into the fridge overnight
  6. When ready to bake, preheat the oven to 375 degrees
  7. Make the filling. Use raw honey and warm it by placing the honey jar in a warm water bath for a few minutes so it became easier to stir; not a problem to use regular honey in the teddy bear container! In a large bowl, mix together the apple pieces, cinnamon, and honey. Set aside
  8. Line a baking sheet with parchment paper
  9. Melt your butter in the microwave
  10. Lightly flour a rolling pin and pastry board. Feel free to use confectioners sugar instead of flour
  11. Remove one dough disc from the fridge and unwrap the plastic. Roll out the dough so that it is about 10” in diameter. Brush a little butter on the dough. Spread an even layer of filling on the dough. With a knife or pastry cutter, slice the round disc into 12-16 equal parts (12 will make larger cookies)
  12. Starting from the outside, roll each section toward the center. Place the individual pastries about 1” apart on the prepared baking sheet and with a pastry brush, brush the egg wash on each pastry. Sprinkle a little turbinado sugar (if desired) on each pastry and chill in the fridge for 20 minutes while you repeat with the remaining balls of dough
  13. Place the chilled pastries in the preheated oven for approximately 20 minutes, until lightly golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire baking rack to finish cooling. *A note: This dough freezes. I’ve kept it up to 3 months with luck prior to assembling. You can also bake and then freeze when cooled
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