Best For: Dessert
Prep Time: 1 hour
Chill Time: 2 hours 30 minutes
Bake Time: 30 minutes
Yield: 16 rugelach cookies
- ¾ cup (1½ sticks) unsalted butter, softened
- 4 oz. full-fat cream cheese, softened
- ¾ tsp coarse kosher salt
- 1½ cups all-purpose flour (spooned into measuring cup and leveled, not packed)
Filling & Topping
- 6 Tbsp apple butter, divided in half
- 2 large Honeycrisp apples, peeled, grated, and patted dry (squeeze out as much liquid as possible!)
- 1 tsp ground cinnamon, divided
- 1 large egg, lightly whisked
- Move butter and cream cheese from fridge to the counter and allow to soften for 15 minutes (they'll still be cold, but can be easily squished). Cut butter into tablespoon-sized pieces and quarter the block of cream cheese.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, cream cheese, and salt on medium speed for 30 seconds. Scrape down the sides of the bowl and beat for another 1 minute. Scrape down sides once more.
- Turn the mixer to low, then gradually add flour until it is just incorporated and no flour streaks remain. You may need to stop and scrape down sides.
- Divide dough in two equal portions and flatten into discs. Wrap tightly in plastic and chill for 2 hours.
Assembly & Bake
- Line a baking sheet with parchment paper.
- Remove chilled dough and let rest at room temperature for 10 minutes. This makes the dough easier to handle.
- On a lightly floured surface, roll each disc into a large circle (about 10-12 in. diameter). Cut around the edges to create perfect circles. A trick is to use a pie dish as a guide. When working with the second disc, return the first to the fridge so it stays cold.
- Spread 3 Tbsp of apple butter on one disc, leaving about a 1 in. border around the outside. Evenly spread half the grated apples on top of the apple butter, then sprinkle ½ tsp ground cinnamon on top.
- Using a pastry cutter or pizza wheel, cut disc into 8 evenly-sized triangles (first cut into quarters, then cut each quarter in half).
- Roll each triangle from the larger side to the small end, like a croissant or crescent roll. make sure the pointy end is tucked under the rugelach. Transfer to a prepared baking sheet, a few inches apart. Return the first 8 cookies to the fridge while you repeat the process on the second disc.
- Chill all 16 rugelach in the fridge for another 15 minutes. Meanwhile, preheat the oven to 375º F.
- Generously brush the tops with egg wash before baking for 30-35 minutes until dark golden on top. Immediately brush with honey, then allow to cool completely before serving. Best enjoyed the same day, but will keep for 3 days in an airtight container at room temperature.
- Preparing the Apples: About 15 minutes before the dough is done chilling, peel, then grate the apples. I like to use the largest side on a box grater and grate over a strainer set above the sink or a large bowl to catch the liquid. Once grated, use your hands or a kitchen towel to squeeze out as much of the juice as you can (it can be a lot, so just keep working until the apple is mostly dry).