Apple-Pecan Rugelach Recipe

with Organic Apple Slices Organic Raw Pecan Halves Organic Ground Nutmeg

At Westpoint we usually like to focus on recipes that are healthy as well as tasty. But when winter rolls around, we figure that we have permission to be a little bit indulgent… and so do you! With that in mind, today we bring you Apple-Pecan Rugelach, a tasty cookie that’s perfect for parties or office treats. Set them out and watch them disappear, leaving nothing but crumbs and smiles behind.

These little bite-sized cookies are based on a traditional Jewish pastry. The dough is light and flaky, and not too sweet. You can fill them with almost anything you like, but we love the gooey sweetness of cooked apple slices and a rich pecan crunch. They freeze well before or after baking, which makes them perfect to stick in the freezer for emergency potluck supplies.

Share with us your baking tips and recipes for rugelach, write to us on our FacebookTwitter and Instagram. We would love to hear from you!

Check out the photo by @rockinpastries.

In this Post

Apple-Pecan Rugelach Recipe

Organic Apple Slices

Apple-Pecan Rugelach Recipe

Organic Raw Pecan Halves

Organic Ground Nutmeg

Apple-Pecan Rugelach Recipe

with Organic Apple Slices Organic Raw Pecan Halves Organic Ground Nutmeg

Prep Time: 120 min

Cook Time: 25 min

Westpoint Ingredients

  • 2 cups of Organic Unbleached White Flour
  • 3 tbsp of Organic Cane Sugar
  • 1/4 tsp of Fine Sea Salt
  • 1 tsp of Organic Cinnamon Powder (Dough)
  • 100g Organic Apple Slices, chopped into small pieces
  • 2 tbsp of Demerara Style Brown Sugar
  • 1 tsp of Organic Cinnamon Powder (Filling)
  • 1/2 tsp of Organic Nutmeg Powder
  • 1/2 tsp of Clove Powder
  • 1/3 cup of Organic Raw Pecan Halves, finely chopped
  • 2 tbsp of Turbinado Sugar
  • 1 tsp of Organic Cinnamon Powder (Topping)

Other Ingredients

  • 1 cup of Butter, chilled and cut into small pieces (Dough)
  • 250g Cream Cheese, chilled and cut into small pieces
  • 2 1/4 cups of Apple Cider
  • 2 tbsp of Butter (Filling)
  • Milk to brush on top (Topping)

Method

1) Combine flour, sugar, cinnamon and salt in a mixer bowl. Add butter and cream cheese and mix on low speed until dough is just combined.
2) Wrap the dough in plastic wrap and chill for minimum 2 hours. Dough can remain in the fridge for up to 1 week.
3) After chilling, preheat oven to 350°F.
4) Pour cider into a large frying pan and bring to a boil. Add apple pieces and cook for 5 minutes, or until most of the liquid has been absorbed.
5) Add butter, demerara sugar, and spices to apples. Stir gently and cook until liquid is thick and bubbly. Set aside to cool.
6) Cut dough into 4 equal pieces. Roll out one piece at a time on a floured surface or between two sheets of parchment paper into a 12” x 6” rectangle. Spread apple mixture evenly over the dough, leaving 1/2” around the edges. Sprinkle evenly with chopped pecans.
7) Gently roll the dough from the long end into a 12” log, making sure that the seam is on the bottom. Place in the freezer to rechill the dough (this will help you make cleaner cuts). You can also wrap the log in plastic and freeze for up to 3 months.
8) Remove from freezer. Combine turbinado sugar and cinnamon. Brush the dough log with milk and sprinkle with 1-2 tbsp cinnamon sugar. Cut each log into pieces, about 1” each. Place upright on lined baking sheets.
9) Bake for 22-25 minutes or until lightly golden. Cool on wire racks.
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