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

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!