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:

½ cup apple butter

1 teaspoon cinnamon

Cinnamon sugar, for sprinkling

1 (8 ounce) package cream cheese, slightly softened, cut into small pieces

2 cups all-purpose flour

Milk, to brush on top of cookies

¼ cup pecans, finely chopped

¼ teaspoon salt

1 cup (2 sticks) unsalted butter, slightly softened, cut into small pieces

3 tablespoons white sugar

Equipment:

stand mixer

bowl

pastry cutter

plastic wrap

oven

baking paper

baking sheet

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:

Quickview
275k Calories
8g Protein
13g Total Fat
29g Carbs
3% Health Score
Limit These
Calories
275k
14%

Fat
13g
21%

  Saturated Fat
7g
50%

Carbohydrates
29g
10%

  Sugar
26g
29%

Cholesterol
39mg
13%

Sodium
133mg
6%

Get Enough Of These
Protein
8g
17%

Calcium
283mg
28%

Vitamin B2
0.45mg
26%

Phosphorus
218mg
22%

Vitamin D
3µg
22%

Vitamin B12
1µg
19%

Selenium
11µg
16%

Vitamin A
577IU
12%

Vitamin B1
0.16mg
11%

Potassium
340mg
10%

Vitamin B5
0.97mg
10%

Magnesium
26mg
7%

Zinc
0.99mg
7%

Folate
22µg
6%

Vitamin B6
0.09mg
5%

Manganese
0.09mg
4%

Copper
0.08mg
4%

Vitamin B3
0.54mg
3%

Vitamin E
0.31mg
2%

Iron
0.37mg
2%

Vitamin K
1µg
1%

Fiber
0.26g
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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