Apple Pie Rugelach

Apple Pie Rugelach

Nothing says the holidays quite like cookies. While Rugelach may technically be a pastry, we don’t want to deprive our taste buds of this delicious treat based on a technicality, so let's call it cookie-adjacent. Filled with apple butter, walnuts and our warm and cozy Apple Pie Spice then wrapped in a tangy, tender dough, these traditional American-Jewish sweets give you all the flavors and textures you love about apple pie in a bite-sized treat.

  • Ingredients

    For the dough:
    4 oz cream cheese, softened slightly at room temperature
    1 stick unsalted butter, softened slightly at room temperature
    1 ½ cups all-purpose flour
    ½ tsp kosher salt
    1 egg, for egg wash
    Raw sugar to finish

    For the filling:
    1 cup apple butter
    1 Tbsp Spicewalla Apple Pie Spice
    3 Tbsp walnut pieces
    ½ cup dried apples, finely chopped or grated fresh apple

  • Print

    Preparation

    Make the dough:

    1. In a food processor, add the cream cheese, butter, flour and salt. Pulse until the ingredients are just beginning to come together, don’t overmix!
    2. Turn out the dough onto a clean surface and use your hands to bring the dough together to form a ball. Divide the dough in half and flatten into discs and wrap tightly in plastic. Chill for at least 1 hour.


    Make the filling:
    In a small mixing bowl, stir together the apple butter, Spicewalla Apple Pie Spice, walnuts and dried or grated apples. Set aside.


    To assemble:

    1. Remove one of the doughs from the refrigerator and the discs out on a lightly floured surface into a 10” circle of about ¼” thickness. 

    2. Spread half of the filling onto the dough, leaving a 1 inch gap around the edges. Cut into 8 wedges, similarly to how you would cut a pizza. 

    3. Working from the widest part of each wedge, roll the dough up to the tip and gently press down to seal. Place on a baking sheet lined with parchment. Repeat steps 3-6 with the other dough disc.

    4. Chill the cookies for 30 minutes before baking.



    To bake the rugelach:

    1. Preheat the oven to 375°F. 

    2. Remove the cookies from the refrigerator. Beat the egg with a little bit of water to create an egg wash. Brush the egg wash evenly over each rugelach and sprinkle with raw sugar. 

    3. Bake for 15-20 minutes until the dough is beginning to take on some color. Cool completely and serve with extra apple butter. Enjoy!


Shop the Recipe

 

Nothing says the holidays like cookies. While Rugelach may technically be a pastry, we don’t want to deprive our taste buds of this delicious treat based on a technicality, so let's call it cookie-adjacent. Filled with apple butter, walnuts and our warm and cozy Apple Pie Spice then wrapped in a tangy, tender dough, these traditional American-Jewish sweets give you all the flavors and textures you love about apple pie in a bite-sized treat.

Apple Pie Rugelach

Yield: 18 cookies
Time: 2 hours

ingredients

For the dough:
4 oz cream cheese, softened slightly at room temperature
1 stick unsalted butter, softened slightly at room temperature
1 ½ cups all-purpose flour
½ tsp kosher salt
1 egg, for egg wash
Raw sugar to finish

For the filling:
1 cup apple butter
1 Tbs Spicewalla Apple Pie Spice
3 Tbs walnut pieces
½ cup dried apples, finely chopped or grated fresh apple

preparation

  1. Make the dough: In a food processor, add the cream cheese, butter, flour and salt. Pulse until the ingredients are just beginning to come together, don’t overmix! Turn out the dough onto a clean surface and use your hands to bring the dough together to form a ball. Divide the dough in half and flatten into discs and wrap tightly in plastic. Chill for at least 1 hour.

  2. Make the filling: In a small mixing bowl, stir together the apple butter, Spicewalla Apple Pie Spice, walnuts and dried or grated apples. Set aside.

  3. Remove one of the doughs from the refrigerator and the discs out on a lightly floured surface into a 10” circle of about ¼” thickness. 

  4. Spread half of the filling onto the dough, leaving a 1 inch gap around the edges. Cut into 8 wedges, similarly to how you would cut a pizza. 

  5. Working from the widest part of each wedge, roll the dough up to the tip and gently press down to seal. Place on a baking sheet lined with parchment. Repeat steps 3-6 with the other dough disc.

  6. Chill the cookies for 30 minutes before baking.

  7. Preheat the oven to 375*F. 

  8. Remove the cookies from the refrigerator. Beat the egg with a little bit of water to create an egg wash. Brush the egg wash evenly over each rugelach and sprinkle with raw sugar. 

  9. Bake for 15-20 minutes until the dough is beginning to take on some color. Cool completely and serve with extra apple butter. Enjoy!

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