DOUBLE APPLE RUGELACH
RECIPE TYPE
Desserts and Baked Goods, Holiday
SERVES
36
Prep time: 30 min
Total time: 3 hr 20 min
Ingredients
INGREDIENTS
1 cup Longo’s Essentials Country Churned Unsalted Butter, softened |
8oz cream cheese, softened |
2 tbsp granulated sugar |
2 cups Longo’s Organic All Purpose Flour |
Pinch salt |
2/3 cup apple butter |
FILLING: |
1/2 cup packed light brown sugar |
1 1/2 cups diced apples (about 2 small apples) |
2/3 cup finely chopped Longo’s Walnuts or Pecans |
1 tsp Longo’s Ground Cinnamon |
TOPPING: |
1 Longo’s Large Enriched Coop Egg, lightly beaten |
Coarse sugar |
Directions
DIRECTIONS
Beat together butter and cream cheese using an electric or hand-held mixer for about 3 minutes or until light and fluffy. Beat in sugar. Reduce speed of mixer to low and add flour and salt, mixing just until dough is formed. Transfer to lightly floured surface and knead lightly into ball. Cut ball into three equal-sized pieces; flatten each into disc. Wrap each disc in plastic wrap and refrigerate for at least 2 hours or for up to 2 days. Let dough stand at room temperature for 20 minutes before rolling out.
FILLING:
In bowl, toss together brown sugar, apples, walnuts and cinnamon. Working with one piece of dough at a time, roll out disc to a 12-inch circle. Spread one-third of the apple butter evenly over surface. Sprinkle with one-third filling. Cut dough into 12 pie-shaped wedges.
Starting from wide end, roll up each wedge to form a crescent. Transfer to rimmed baking sheet lined with Longo’s Parchment Paper. Repeat with remaining dough and filling. You’ll need two baking sheets. Refrigerate one sheet while the other is being baked.
Brush rugelach with beaten egg. Sprinkle with coarse sugar. Bake in centre of preheated 350°F oven for about 25 minutes or until golden brown. Cool in pan on rack. Repeat with second baking sheet and remaining ingredients.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 2g | Fibre 1g |
Fat 9g | Sugar 7g |
Carbs 13g | Sodium 35mg |
