Apples + Honey Rugelach
Overview
Rugelach is something I’ve been making since I was a little girl.
It’s special to me. I make it for birthdays, special occasions, and holidays.
This Rosh Hashanah is very different. While we may not be able to host the largest celebration due to COVID, we still will be celebrating the Jewish New Year.
So, while 2020 hasn’t been the sweetest for us, we can start the Jewish Holiday celebrations in a sweet way with a special dessert; Apples and Honey Rugelach.
The flaky + tender pastry folded over small pieces of crisp apples and a touch of just sweet enough honey may remind you of a mix between an apple pie and an apple strudel. And you know what? I am here for it.
It’s best to make the dough the day before you plan to bake, but if limited on time, refrigerate at least 3-6 hours.
Chag Sameach!
Makes up to 36 pastries
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
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8 ounces of cream cheese, I like to use whipped
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2 sticks (16 tbsp) unsalted butter, room temperature
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1/2 tsp salt
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2 cups all purpose flour
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2 tsp pure vanilla extract
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2 apples, the crisper the better (I like granny smith or gold)
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4 tbsp raw honey, slightly warmed
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2 tbsp ground cinnamon
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1/4 cup of butter, melted for spreading on pastry
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1 egg+ 1 tbsp of water for egg wash prior to baking
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Turbinado sugar, optional
Method
In a large stand mixer fitted with a paddle attachment, mix the cream cheese and butter until soft and fluffy, about 2-3 minutes. If using regular cream cheese, make sure it is room temperature.
In a medium bowl, whisk together the salt and flour.
Once the cream cheese and butter is well blended, add in the vanilla; mix until combined.
With the mixer on low, slowly add in the flour and salt. Mix until a dough is formed.
Place dough onto a large pastry or cutting board. Divide the dough into three separate balls. Flatten each ball into a disc. Wrap each disc in plastic wrap and place into the fridge overnight.
When ready to bake, preheat your oven to 375 degrees.
Make your filling. I used raw honey and to warm it, I placed the warm honey jar in a warm water bath just for a few minutes so it became easier to stir; not a problem if you use regular honey in the teddy bear container! In a large bowl, mix together the apple pieces, cinnamon, and honey. Set aside.
Line a baking sheet with parchment paper.
Melt your butter in the microwave.
Lightly flour a rolling pin and pastry board. I actually sometimes like to use confectioners sugar instead of flour!
Remove one dough disc from the fridge and unwrap the plastic. Roll out the dough so that it is about 10” in diameter. Brush a little butter on the dough. Spread an even layer of filling on the dough. With a knife or pastry cutter, slice the round disc into 12-16 equal parts (12 will make larger cookies).
Starting from the outside, roll each section toward the center. Place the individual pastries about 1” apart on the prepared baking sheet and with a pastry brush, brush the egg wash on each pastry. Sprinkle a little turbinado sugar (if desired) on each pastry and chill in the fridge for 20 minutes while you repeat with the remaining balls of dough.
Place the chilled pastries in the preheated oven for approximately 20 minutes, until lightly golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire baking rack to finish cooling*.
*A note: This dough freezes. I’ve kept it up to 3 months with luck prior to assembling. You can also bake and then freeze when cooled.
L’Shanah Tova!