Apple Pie Rugelach
- 1h Prep Time
- 33m Cook Time
- 2h Ready In
A Jewish pastry with a cream cheese dough, filled with dried apples, walnuts, and apple jelly, spiced with cinnamon. These rugelach are warm and reminiscent of fall.
Ingredients
- unsalted butter at room temperature
- 1 cream cheese at room temperature
- all-purpose flour
- kosher salt
- dried apples finely chopped
- walnuts finely chopped
- packed brown sugar
- granulated sugar
- ground cinnamon
- apple jelly
- Confectioners’ sugar for dusting
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 5.64 mg
- Iron: 0.17 mg
- Magnesium: 3.31 mg
- Phosphorus: 8.92 mg
- Potassium: 15.5 mg
- Zinc: 0.07 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- all-purpose flour
- kosher salt
- packed brown sugar
- granulated sugar
- ground cinnamon
- apple jelly
Prepare
- unsalted butter, at room temperature
- 1 cream cheese, at room temperature
- dried apples, finely chopped
- walnuts, finely chopped
- Confectioners’ sugar, for dusting
Let's Cook
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Step 1.
Using an electric mixer, beat 1 cup (2 sticks) unsalted butter and 1 (8-ounce) package cream cheese in a large bowl on medium speed until creamy, about 3 minutes. Reduce speed to low and beat in 2 cups all-purpose flour and ½ teaspoon kosher salt until just incorporated. Divide dough into 4 equal portions; flatten each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 4 hours or overnight.
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Step 2.
Heat oven to 350°F. Line 2 large baking sheets with parchment paper.
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Step 3.
In a medium bowl, combine 4 ounces finely chopped dried apples (1½ cups), ½ cup finely chopped walnuts, and ¼ cup packed brown sugar; set aside.
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Step 4.
In a small bowl, combine 1 cup granulated sugar and 2 teaspoons ground cinnamon. Sprinkle a work surface with 2 tablespoons of the cinnamon sugar. Place a disk of dough on top of the cinnamon sugar, then turn over to coat both sides. Roll dough into a 10-inch round, turning over a few times and sprinkling with 2 more tablespoons cinnamon sugar to coat both sides.
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Step 5.
Spread top of the round with 3 tablespoons apple jelly, then sprinkle with ½ cup of the apple-walnut filling, leaving a ½-inch border around the edge. Using a knife, cut dough into 16 equal wedges. Starting at the wide end, roll up each wedge jelly-roll fashion. Place rugelach onto prepared baking sheets, point side down, spacing them 1 inch apart.
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Step 6.
Bake until browned and cooked through, 30 to 33 minutes. Immediately transfer to a cooling rack to cool completely. Repeat with remaining dough, cinnamon sugar, jelly, and filling. Store cookies in airtight containers at room temperature for up to a week or in the freezer for up to 3 months. Dust with confectioners’ sugar before serving.