APPLE BUTTER RUGELACH
Steps:
- Make the dough. In a stand mixer, combine the cream cheese, butter, salt and 2 tablespoons of sugar. Beat until combined using the paddle attachment. Add the flour and mix until the dough just comes together. Divide in half, flatten into a disc and wrap in plastic wrap. Refrigerate for 1-2 hours, or up to a day.
- In a small bowl, mix together the apple butter and brown sugar. You should taste this mixture to make sure it is the appropriate sweetness. Depending on your brand of apple butter, you may need more or less brown sugar.
- Preheat the oven to 375 and line two baking sheets with parchment paper. Dust another sheet of parchment with flour. Working with one piece of dough at a time, roll into a rectangle ⅛ inch thick. If it is still too cold to roll, let it rest 10 or so minutes and try again.
- Trim the edges to make an even rectangle. Cover with half of the apple butter, spreading to the edges, and sprinkle with 2 tablespoons of pecans if using. Roll tightly into a log starting at the longest end. Use the parchment paper to assist in rolling the dough up - it really is helpful!
- Using a sharp serrated knife, cut the log in half, then half again, until you have 12 pieces. Use a sawing motion so that the cookies don't compress as you cut them. Place the rolled cookies on the prepared baking sheet 2 inches apart and repeat with all of the remaining dough. If you have a lot of scraps left from the trimming, you can reroll them and fill with any extra filling, jam, or cinnamon sugar.
- Mix the egg with 1 teaspoon water. Brush the tops of the log with the egg wash, then sprinkle liberally with the cinnamon sugar mixture.
- Bake cookies in the preheated oven for 15-20 minutes, rotating the pans halfway through for even browning.
- Remove and let cool completely. Cookies keep in a sealed container for 3-4 days at room temperature.
APPLE BUTTER RUGELACH
Steps:
- 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 350°F.
- 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 1/2" 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.
APPLE BUTTER RUGELACH
Make your own rugelach like a champ using apple butter to create the best rugelach ever.
Provided by Jewlish by Jamie
Categories Desserts, Cookies
Time 3h
Yield 24
Number Of Ingredients 9
Steps:
- 1. Sift the flour, 1 tablespoon sugar, ½ teaspoon cinnamon and salt into a large bowl. 2. Add cream cheese and butter and blend with a hand mixer until just combined. Shape into a ball with your hands and place on a sheet of plastic wrap. Seal and refrigerate for 2 hours up to overnight. 3. Remove dough from the refrigerator when ready to bake, cut into two even pieces. Roll each piece of dough into a 12"x4" rectangle.4. Spoon ¼ cup apple butter onto each rectangle of dough and spread evenly leaving a border of about ⅓" of bare dough around the perimeter. 5. Sprinkle the chopped nuts evenly over the apple butter on each piece of dough. 6. Roll the dough working with the long end and rolling towards you creating a 12" log. Place seam side down on parchment paper and chill in the freezer for 15 minutes.7. Preheat oven to 350°F/175℃. 8. Remove dough from the freezer, cut into 1-inch pieces using a sharp knife and place seam side down on a parchment or Silpat lined baking sheet. 9. Brush each piece with milk then sprinkle evenly with remaining cinnamon and sugar. 10. Bake for 20-25 minutes until golden brown around the edges. Transfer to a wire rack to cool and store in an airtight container.
Nutrition Facts :
APPLE BUTTER RUGELACH
Apple butter, like applesauce, is made from apples that have been cooked down, but the process is taken even further. The result is a thick, caramelized paste that you can spread with a knife instead of eating it with a spoon. Here, it is paired with honey, walnuts and currants to make a fall-inspired rugelach cookie. The cream cheese in the dough gives it a pleasant tang and makes it super easy to work with.
Provided by Samantha Seneviratne
Categories cookies and bars, pastries, dessert
Time 3h
Yield 32 cookies
Number Of Ingredients 14
Steps:
- Prepare the dough: In a stand mixer or in a large bowl, using a handheld mixer, on medium, beat the butter, cream cheese, sugar, vanilla and salt until fluffy, about 2 minutes. Add the flour and beat until just combined. Don't overwork it. Tip the dough out onto a piece of plastic wrap and press it together into a ball, using the wrap to help. Divide the dough in half. Shape each half into a 6-inch circle and wrap each with plastic wrap. Refrigerate for at least 2 hours and up to 3 days. (Dough can be frozen for up to 3 months.)
- In a small bowl, mix together the apple butter, honey, sugar and cinnamon. Set aside.
- On a floured surface, roll one slab of dough out to a 11-inch circle with neat edges. (If, at any point, the dough becomes too soft, you can transfer it to a parchment-lined baking sheet and pop it in the fridge for a few minutes.) Spread half of the apple butter mixture on the top of the dough, leaving a 1/4-inch border. Sprinkle with half of the walnuts and half of the currants. With a pizza wheel or sharp knife, cut the dough into 16 equal triangles. Starting from the wide end, gently roll each triangle up and tuck the end under. Transfer to a parchment-lined rimmed baking sheet, at least 1 inch apart. Refrigerate for 15 minutes. Repeat with the remaining dough, apple butter mixture, nuts and dried fruit, and transfer to another prepared sheet. Refrigerate until cold, about 15 minutes.
- Heat oven to 375 degrees. Brush each cookie with the egg wash and sprinkle with sugar. Bake until they are puffed and golden brown, 15 to 20 minutes, rotating the sheets once. Transfer the sheets to a rack to cool.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 53 milligrams, Sugar 7 grams, TransFat 0 grams
RON'S DATE RUGELACH
Steps:
- For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight.
- For the filling: Pulse the dates with the cinnamon, ginger and cloves in a food processor, adding a tablespoon of apple juice at a time. The filling needs to be spreadable but can have few chunks remaining. Mix in the walnuts.
- To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter, then evenly spread a thin layer of the filling. Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
- Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days.
GLUTEN-FREE APPLE BUTTER RUGELACH
These gluten-free cookies are guaranteed to impress guests during the holidays.
Provided by Musselman's® Apple Butter
Categories MUSSELMAN'S® Apple Butter
Time 3h59m
Yield 24
Number Of Ingredients 13
Steps:
- Combine the flour, 1 Tbsp. sugar, 1/2 tsp. cinnamon and salt in a stand mixer using the paddle attachment. Mix until just combined.
- Add the butter and cream cheese to the bowl on low speed. Mix until the dough comes together.
- Turn dough out onto a large piece of plastic wrap and form into a rectangle shape. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours up to overnight.
- Remove dough from the refrigerator when ready to bake, cut into two even pieces. Roll each piece of dough into a 12x4 inch rectangle between two pieces of parchment paper.
- Spoon 1/4 cup of the apple butter onto each rectangle of dough and spread evenly leaving a border of about 1/3 inch of bare dough around the perimeter.
- Sprinkle the chocolate chips evenly over the apple butter on each piece of dough.
- Roll the dough, working with the long end and rolling towards you creating a 12 inch log. Place seam side down on parchment paper and chill in the freezer for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Combine the remaining 1 Tbsp. sugar, 1/4 tsp. cinnamon, nutmeg and cloves in a small bowl.
- Remove dough from the freezer, brush each log with milk then evenly sprinkle with the spice mixture.
- Slice into 1 inch pieces using a sharp knife and place seam side down on a parchment lined baking sheet.
- Bake for 20-22 minutes or until golden brown around the edges.
- Transfer to a wire rack to cool, and store in an airtight container.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 9 g, Cholesterol 15.5 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 21.7 mg, Sugar 4.1 g
APPLE BUTTER SCONES
Apple butter adds a rich flavor to this classic scone that is made using Gold Medal® flour - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 6h
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In large bowl, mix flour, baking powder and brown sugar. Stir in 1/4 cup butter, the eggs, whipping cream and apple butter until soft dough forms.
- On lightly floured surface, pat dough into 8-inch round, about 3/4 inch thick. Brush with 1 teaspoon butter; sprinkle with cinnamon-sugar. Cut into 8 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
- Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 85 mg, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Scone, Sodium 250 mg
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