Apple Pie Spice Rugelach Recipe

Apple Pie Spice Rugelach Recipe

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45 juta s/d 2.5 milyar listing 2018
Apple Pie Spice Rugelach Recipe Apple Pie Spice Rugelach Recipe Apple Pie Spice Rugelach Recipe These filled and rolled crescent-shaped cookies are a Hanukkah tradition. Our version features a moist and spicy walnut–apple butter filling.
Apple Pie Spice Rugelach Recipe

Apple Pie Spice Rugelach Recipe

These filled and rolled crescent-shaped cookies are a Hanukkah tradition. Our version features a moist and spicy walnut–apple butter filling. Prep : 11/2 hours plus chilling and cooling Bake : 15 minutes per batch
  • Holiday Cookie Dough
  • 1/cup all-purpose flour
  • 1 cup dried currants
  • 2/cup walnuts or pecans, finely chopped
  • 1/cup packed brown sugar
  • 11/2 teaspoons apple pie spice
  • 3 tablespoons granulated sugar
  • 1/2 cup plus 1 tablespoon apple butter
  1. Prepare Holiday Cookie Dough, stirring additional 1/cup flour into dry ingredients in step 1. Divide dough into four equal pieces. Flatten each piece into a disk; wrap each disk with plastic wrap. Refrigerate dough 4 hours or overnight, until firm enough to roll.
  2. Meanwhile, in small bowl, mix currants, walnuts, brown sugar, and 1 teaspoon apple pie spice. In cup, mix granulated sugar with remaining 1/2 teaspoon apple pie spice.
  3. Preheat oven to 350°F. Between two sheets of waxed paper, roll one disk of dough into 9-inch round. Remove top sheet of waxed paper. Spread dough with 1 heaping measuring tablespoon apple butter and sprinkle with 1/2 cup fruit mixture, leaving 1/4-inch border around edge.
  4. With pizza wheel or sharp knife, cut round into 12 wedges. (If dough becomes too soft to work with, place in refrigerator 10 to 15 minutes to firm up.) Starting at wide end, roll each wedge jelly-roll fashion. Place cookies, point side down, 1 inch apart, on ungreased large cookie sheet; shape into crescents. Brush tops lightly with water and sprinkle with some spiced sugar. Bake cookies 15 minutes or until golden brown. Transfer to wire rack to cool. Repeat with remaining dough disks, fruit mixture, and spiced sugar.
  5. Store cookies in tightly sealed container, putting waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months. Makes about 48 cookies.
Each cookie: About 125 calories, 1g protein, 18g carbohydrate, 5g total fat (3g saturated), 1g fiber, 15mg cholesterol, 65mg sodium. apple pie recipe, apple pie spice rugelach recipe, pecan pie rugelach, rugelach, rugelach recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Apple Pie Spice Rugelach Recipe

Article Categories : American Recipes, Cookies & Confections, European Recipes

Apple Pie Spice Rugelach Recipe

Apple Pie Spice Rugelach Recipe

These filled and rolled crescent-shaped cookies are a Hanukkah tradition. Our version features a moist and spicy walnut–apple butter filling.

Prep : 11/2 hours plus chilling and cooling
Bake : 15 minutes per batch

  • Holiday Cookie Dough
  • 1/cup all-purpose flour
  • 1 cup dried currants
  • 2/cup walnuts or pecans, finely chopped
  • 1/cup packed brown sugar
  • 11/2 teaspoons apple pie spice
  • 3 tablespoons granulated sugar
  • 1/2 cup plus 1 tablespoon apple butter
  1. Prepare Holiday Cookie Dough, stirring additional 1/cup flour into dry ingredients in step 1. Divide dough into four equal pieces. Flatten each piece into a disk; wrap each disk with plastic wrap. Refrigerate dough 4 hours or overnight, until firm enough to roll.
  2. Meanwhile, in small bowl, mix currants, walnuts, brown sugar, and 1 teaspoon apple pie spice. In cup, mix granulated sugar with remaining 1/2 teaspoon apple pie spice.
  3. Preheat oven to 350°F. Between two sheets of waxed paper, roll one disk of dough into 9-inch round. Remove top sheet of waxed paper. Spread dough with 1 heaping measuring tablespoon apple butter and sprinkle with 1/2 cup fruit mixture, leaving 1/4-inch border around edge.
  4. With pizza wheel or sharp knife, cut round into 12 wedges. (If dough becomes too soft to work with, place in refrigerator 10 to 15 minutes to firm up.) Starting at wide end, roll each wedge jelly-roll fashion. Place cookies, point side down, 1 inch apart, on ungreased large cookie sheet; shape into crescents. Brush tops lightly with water and sprinkle with some spiced sugar. Bake cookies 15 minutes or until golden brown. Transfer to wire rack to cool. Repeat with remaining dough disks, fruit mixture, and spiced sugar.
  5. Store cookies in tightly sealed container, putting waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months. Makes about 48 cookies.

Each cookie: About 125 calories, 1g protein, 18g carbohydrate, 5g total fat (3g saturated), 1g fiber, 15mg cholesterol, 65mg sodium.