Apple Butter Rugelach

You can never have too many hor d'oeuvre recipes, so give Apple Butter Rugelach a try. This recipe makes 48 servings with 276 calories, 9g of protein, and 14g of fat each. For 87 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 87 people have made this recipe and would make it again. It is brought to you by Bakerita. From preparation to the plate, this recipe takes around 1 hour and 2 minutes. Head to the store and pick up pecans, cream cheese, white sugar, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 38%, this dish is rather bad. Apple Butter Cacao Nib Rugelach, Apple Honey Rugelach, and Pumpkin Butter and Caramelized Fig Rugelach are very similar to this recipe.

Servings: 48

Preparation duration: 40 minutes

Cooking duration: 22 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a the bowl of a stand mixer, combine the flour, sugar, cinnamon, and salt. Add in the butter and cream cheese and mix on low speed. The dough will get crumbly and then start to come together. Mix until the dough is just combined. Alternately, this can be done in a bowl with a pastry cutter.Shape the mixture into a large rectangle. Wrap the dough in plastic wrap and chill for at least 2 hours or up to 1 week.When ready to prepare the cookies, preheat the oven to 350F.Cut dough into 4 equally-sized pieces. On a floured surface (or in between sheets of parchment paper) roll out one piece of dough at a time into a 12-inch by 4-inch rectangle. Spread apple butter evenly over the dough, leaving around the edges. Sprinkle evenly with pecans.Working from the long end, gently roll the dough into a 12-inch long log, making sure seam is at the bottom. Place in the freezer for 15 minutes to rechill the dough (this will also help you make cleaner cuts. You can also wrap the dough plastic wrap and freeze for up to 3 months at this point).Remove from the freezer. Brush the dough log with milk, and sprinkle with 1-2 tablespoons of cinnamon sugar. Cut each log into 12 equal pieces, about 1 each. Place upright on lined baking sheets.Bake for 22-25 minutes or until lightly golden. Cool on wire racks. Store in airtight containers, they also freeze really well.

 

Step by step:

1. In a the bowl of a stand mixer, combine the flour, sugar, cinnamon, and salt.

2. Add in the butter and cream cheese and mix on low speed. The dough will get crumbly and then start to come together.

3. Mix until the dough is just combined. Alternately, this can be done in a bowl with a pastry cutter.Shape the mixture into a large rectangle. Wrap the dough in plastic wrap and chill for at least 2 hours or up to 1 week.When ready to prepare the cookies, preheat the oven to 350F.

4. Cut dough into 4 equally-sized pieces. On a floured surface (or in between sheets of parchment paper) roll out one piece of dough at a time into a 12-inch by 4-inch rectangle.

5. Spread apple butter evenly over the dough, leaving around the edges. Sprinkle evenly with pecans.Working from the long end, gently roll the dough into a 12-inch long log, making sure seam is at the bottom.

6. Place in the freezer for 15 minutes to rechill the dough (this will also help you make cleaner cuts. You can also wrap the dough plastic wrap and freeze for up to 3 months at this point).

7. Remove from the freezer.

8. Brush the dough log with milk, and sprinkle with 1-2 tablespoons of cinnamon sugar.

9. Cut each log into 12 equal pieces, about 1 each.

10. Place upright on lined baking sheets.

11. Bake for 22-25 minutes or until lightly golden. Cool on wire racks. Store in airtight containers, they also freeze really well.

Nutrition Information:

covered percent of daily need