Addicting Apple Rugelach Recipe

These little crescent-shaped pastries make a stellar Hanukkah gift or a delicious treat to enjoy year-round. These cookies flake like a Danish or croissant with its buttery flavor the perfect foil for the sweet filling within.

How to make Apple Rugelach

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 oz. cream cheese, at room temperature
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon kosher salt, divided
• 1 1/4 cups all-purpose flour, plus more for work surface
• 1/2 cup unsweetened apple butter
• 3 tablespoons honey
• 1 teaspoon ground cinnamon
• 3/4 cup slivered almonds
• 1 large egg, beaten
• Sparkling sugar, for garnish

Directions

1. Beat butter, cream cheese, granulated sugar, vanilla, and 1/2 teaspoon salt with an electric mixer on high speed until smooth and light, about 2 minutes. Add flour and beat on low speed until just combined.
2. Divide dough in half and shape into 1/2-inch-thick disks. Cover tightly with plastic wrap. Refrigerate until cold and firm, at least 2 hours and up to 2 days.
3. Stir together apple butter, honey, cinnamon, and remaining 1/4 teaspoon salt in a small bowl.
4. Remove 1 piece of dough from refrigerator. Roll dough into an 11-inch round on a lightly floured work surface. Spread half of apple butter mixture over dough, leaving a 1/4-inch border. Use a pizza cutter or chef’s knife to slice dough into quarters, then slice each quarter into 3 wedges to make 12 wedges.
5. Sprinkle each wedge with 1/2 tablespoon almonds. Roll wedges into a spiral, starting from wide end. Place dough spirals on a baking sheet lined with parchment paper. Refrigerate for 15 to 20 minutes. Repeat with remaining dough, apple butter mixture, and almonds.
6. Preheat oven to 375°F with racks in upper and lower thirds of oven. Brush rugelach with egg and sprinkle with sparkling sugar. Bake, swapping baking sheets halfway through, until edges are golden brown, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.
7. Store in an airtight container for up to 3 days.

Options:

Try these tasty fillings; each makes enough for one-third of the dough, so feel free to mix and match various fillings using a single batch of dough.

• Dark Chocolate: Whisk together 1 tablespoon brown sugar and 1 teaspoon unsweetened cocoa powder; add 1/4 teaspoon cinnamon, if desired. Sprinkle atop rolled-out dough. Sprinkle with 1/4 cup mini chocolate chips or chopped semisweet chocolate.
• Double Apricot: Process 1/2 cup chopped dried apricots, 3 tablespoons apricot jam or preserves, 1 teaspoon lemon juice, and a pinch of salt until the apricots are finely chopped, but the mixture isn’t totally smooth.