Recipes

Double Apple Rugelach

:30 min

:3 hr 20 min

Serves 36

1 cup Longo’s Essentials Country Churned Unsalted Butter, softened

8oz cream cheese, softened

2 tbsp granulated sugar

2 cups Longo’s Organic All Purpose Flour

Pinch salt

2/3 cup apple butter

FILLING

1/2 cup packed light brown sugar

1 1/2 cups diced apples (about 2 small apples)

2/3 cup finely chopped Longo’s Walnuts or Pecans

1 tsp Longo’s Ground Cinnamon

TOPPING

1 Longo’s Large Enriched Coop Egg, lightly beaten

Coarse sugar

•Beat together butter and cream cheese using an electric or hand-held mixer for about 3 minutes or until light and fluffy. Beat in sugar. Reduce speed of mixer to low and add flour and salt, mixing just until dough is formed. Transfer to lightly floured surface and knead lightly into ball. Cut ball into three equal-sized pieces; flatten each into disc. Wrap each disc in plastic wrap and refrigerate for at least 2 hours or for up to 2 days. Let dough stand at room temperature for 20 minutes before rolling out.

FILLING

•In bowl, toss together brown sugar, apples, walnuts and cinnamon. Working with one piece of dough at a time, roll out disc to a 12-inch circle. Spread one-third of the apple butter evenly over surface. Sprinkle with one-third filling. Cut dough into 12 pie-shaped wedges.
•Starting from wide end, roll up each wedge to form a crescent. Transfer to rimmed baking sheet lined with Longo’s Parchment Paper. Repeat with remaining dough and filling. You’ll need two baking sheets. Refrigerate one sheet while the other is being baked.
•Brush rugelach with beaten egg. Sprinkle with coarse sugar. Bake in centre of preheated 350°F oven for about 25 minutes or until golden brown. Cool in pan on rack. Repeat with second baking sheet and remaining ingredients.

Substitute apple butter with Longo’s Cashew or Almond Butter (at room temperature).

Per rugelach: 140 calories