These cinnamon-spiced apple rugelach hit all the cozy feels and are made all the sweeter when brushed with honey hot from the oven.
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 4 oz. cream cheese (full fat), softened
- 3/4 teaspoon coarse kosher salt
- 1 1/2 cups all-purpose flour (spooned and leveled, not scooped)
Filling & Topping
- 6 tablespoons store-bought apple butter, divided
- 2 large EverCrisp apples (peeled, grated, patted dry—see instructions)
- 1 teaspoon ground cinnamon, divided
- 1 large egg, lightly whisked for an egg wash
- Honey to brush on after bake (I used clover)
Making the Dough
- First, set your cold butter and cream cheese out on the counter for about 15 minutes so that they’re still somewhat cold, but have softened up a little. Cut your butter into tablespoon-sized pieces (15g) and your cream cheese into quarters. Then cream your butter, cream cheese, and kosher salt in stand mixer fitted with the paddle attachment on medium speed for 30 seconds. Scrape down the bottom and sides of the bowl, beat for one more minute, then scrape the bowl again.
- Turn the mixer on low, then gradually add in your flour until it’s just incorporated and no streaks remain (you may have to stop one or twice to scrape the bottom of the bowl to get some of the crumbly bits that don’t want to mix in). Divide the dough into two equal portions, flatten each into a rough disc, wrap them both tightly in plastic, and chill in the fridge for 2 hours.
Prep Your Apples + Baking Sheets
- When you have about 15 minutes left of your chill time, prep your apples. Peel and grate them (using the largest grate on a box grater) in a strainer set over a bowl or the sink. Once grated, either using your hands or a kitchen towel, squeeze out as much of their juices as you can (it can be a lot, so just keep working until it’s mostly dry). Set aside.
- Also prep one or two large baking sheets with parchment and set aside (I have a rather large baking sheet so I was able to fit them all on one, but you may need two).
Assembly & Bake
- Take your chilled discs of dough out of the fridge and let them rest on the counter for 10 minutes (makes them easier to roll out). Then, on a lightly floured surface, roll each disc out into large circles, roughly 10-12 inches in diameter. Cut around the edges to create a perfect disc—I turned a 10 inch pie dish upside down and cut around the outside edge. Place one disc back in the fridge to keep cold while you work with the other.
- Evenly spread 3 tablespoons of apple butter around the disc, leaving a good 1 inch border around the outside. Sprinkle half of your grated apples overtop the apple butter (it won’t fully cover the surface, just try to evenly distribute them). Then sprinkle 1/2 teaspoon cinnamon over the apples.
- Using a pastry or pizza cutter, cut your disc into 8 evenly-sized triangles (cut it into quarters and then cut each quarter in half). Rolling from the outside in, roll each triangle inwards like you would a crescent roll or croissant, making sure the pointy tip stays tucked underneath. Place on your prepared baking sheet(s), spaced a couple inches apart. Place these finished pieces in the fridge to chill while you assemble the next disc.
- Once all of your rugelach are assembled, chill then in fridge for 15 minutes and preheat the oven to 375°F. Once chilled, generously brush the tops with an egg wash (one egg, lightly whisked) and bake at 375°F for 30-35 minutes, until nice and dark/golden on top. Once out of the oven, immediately brush the tops with honey—they’ll have a wonderful shine. Let cool completely on the baking sheet before serving.
Best enjoyed same-day, but will keep at room temperature for up to 3 days stored in an airtight container.