Apple Butter Rugelach Recipe (2024)

I make rugelach dough in the food processor. My recipe adds sour cream. It is super easy and you don't have to bring the butter and cream cheese to room temperature. Just cut the butter and cream cheese into pieces and place on top of the flour mixture. Pulse just until a soft dough forms. Knead briefly on a lightly floured surface. Press into a rectangle and fold into 3 like a letter. Press again into a rectangle and fold into 3. This will give your pastry flaky layers like a croissant.

Delicious! One thing I found helpful was dipping the pizza wheel into flour so it didn't stick to the filling. Also, when rolling up the triangles, choosing every other one so you don't get one with one side next to another triangle but the other side empty - when the sides are the same it rolls more evenly. Will try these again.

I feel like you are offering a really helpful tip with the rolling but I am lost! Could you explain again what you mean by rolling every other triangle? Thanks!

Think of it like a clock. You roll triangle at 6:00 first, then 4, then 2, etc. instead of doing it 6 then 5 then 4. By skipping a triangle you are not rolling one up with an empty space next to it, which seems to make the sides roll up unevenly.

The “roll every other” was a great tip. My tip is to roll the floured dough disk between 2 sheets of parchment paper. Less mess. Easier to throw back in freezer for a couple minutes if needed. Really delish recipe!

Despite my best efforts to muck it up, they came out well.Wasn't sure how thin to roll the dough..or how chilled the dough had to stay...as a result, some were way thicker than others.Also mistakenly got an apple butter that was presweetened... luckily I read the ingredients before proceeding.So i stuck to the apple butter and chopped nuts... rolled some really fat & really skinny ones, finished as as written...and was pleased with the result of a very forgiving recipe

I followed the recipe for the dough, but tried different fillings. One batch had fig/orange marmalade with freshly grated orange zest & finely chopped pecans. Another batch had finely grated bittersweet chocolate, chopped pecans & a shake of cinnamon sugar. I followed the rolling/egg wash/sugar sprinkle method just as written. Both versions = yum. Another tip: In my convection oven, it was better to cook at a slightly cooler temp - more like 350F - to get a perfect bake.

Have been making rugelach for 60 yrs+. 1/2 lb. butter; 1/2 lb Philadelphia cream cheese; 1-1/2 cups flour. Nothing else needed for perfect rugelach dough

I make my rugelach with sour cream as well. It is definitely easier and I find the dough is also easier to work with. Once I place the filling on the dough, I take a rolling pin and lightly roll the filling into the dough. This way when you cut the triangles, everything stays in place.

These were absolutely delicious. I refrigerated my dough for almost 24 hours, but still found it soft and needed more flour for rolling. I need about another 1/4 cup currants; I believe your weight measurements are inaccurate for the currants, and that you want 1/3-1/2 cup. Highly recommend.

Maybe LHR means that the difference in height from an empty space and not-yet-rolled wedge can make them uneven? If you alternate then the first go-round will all have triangles on either side and on the second pass they will all have empty space. I just slide each triangle out from the circle before I roll them to prevent transfer of the filling from adjacent triangles to the outside of the one being rolled. Keeps them looking tidier.Hopefully this helps.

A big hit at our Rosh Hashanah dinner last night! I used the leftover apple butter I made from the Apple Cider Honey cake recipe here, and it all came together beautifully. If anything, the instructions on cutting the rugalach could be a little clearer and perhaps a video could accompany it. I had to seek clarity on the Internet on how to complete that part of the recipe.

The filling is delicious. I added some lemon zest and a squeeze of lemon to give it a tang. The dough was unworkably soft and gluey, despite chilling for hours and using a silicone mat and parchment paper to roll it out. I don’t think the recipe is intended to be made in the subtropics, even on a winter’s day. Next time I will try the sour cream tip. A flaky pastry would be great, and a pastry dough the behaves itself will improve the presentation.

I roll the dough into a long rectangle just like for cinnamon rolls, on plastic wrap, spread with whatever filling I'm using then roll with plastic the long way twist the ends and roll on the counter to seal, chill and then cut at an angle to create an isosceles trapizoid. Perfect shape everytime, I can't remember where I learned this but it is so much easier. Also cut it with nonflavored dental floss.

any vegan version for the dough?

This is a great recipe. I make the dough and roll it right away between parchment paper then chill for an hour. This way as your filling them the dough stays firm enough to handle.

I took a stab at veganizing this recipe. Substituted Earth Balance butter, Tofutti "Better Than Cream Cheese", omitted honey, brushed with cashew milk. First ball was too sticky, made misshapen (but v tasty) cookies. Second ball worked in more flour, turned out much better. Not sure if the stickiness was from the fake dairy products or my technique?They also did not brown as nicely as the photo, next time I'll add some maple syrup to the wash. They were darn delicious anyways! Will make again.

The dough was fairly sticky so I used lots of flour and rolled it out on silpats so that I could transfer easily to the fridge as needed. I had a bit left in a jar of homemade apple butter and didn't want to open a new one yet, so I made half of these with walnuts and chocolate chips instead. Both were completely delicious.

Have been making rugelach for 60 yrs+. 1/2 lb. butter; 1/2 lb Philadelphia cream cheese; 1-1/2 cups flour. Nothing else needed for perfect rugelach dough

I had a secret ingredient that amped up the apple! I used homemade boiled cider as the first layer on the dough, followed by never-made-before apple butter. My family says no raisins/currants so I doubled the nuts (used pecans) and attempted to roll. Not all were picture-worthy, but very delicious and definitely apple-y. I did cut back a bit on the sugar and honey (used about 3T total) in the filling because of the extra sugar in the boiled cider.

A big hit at our Rosh Hashanah dinner last night! I used the leftover apple butter I made from the Apple Cider Honey cake recipe here, and it all came together beautifully. If anything, the instructions on cutting the rugalach could be a little clearer and perhaps a video could accompany it. I had to seek clarity on the Internet on how to complete that part of the recipe.

These are phenomenal. We made them ahead of time for our wedding, froze them, and cooked them the day before (minus only a test cookie or two for the bakers). Of all the types of cookies we made for it, this was tied for first. We made them as a surprise for my dad (he’s got a soft spot for apple butter and can eat it by the jar!) but I’m so glad we made it for everyone as it’s a new family favorite!!!

I just made these gluten free by subbing Bob's Red Mill Baking 1-to-1 flour and, while they aren't especially pretty, they are probably the best gluten free treat I've made in the last 15 years. Heads up, though: I put a cut-open Ziploc bag (inside touching the dough) to roll it and used lots of extra flour. That, plus patience, made this totally doable.It's going to take a lot to not eat this whole tray...

can you make this dairy free?

I used raisins and an apple butter I made myself. I omitted the honey (added more apple butter) my niece has an allergy, and they came out fine. Was a hit with those who tried it. because of the high sugar content these a very easy to burn. A silicone mat would help with that issue.

I doubled the recipe for a party and they all came out amazing. I used Stonewall Kitchen's caramel apple butter for the filling. And definitely do not skip the parchment paper. I accidentally baked the first batch right on my cookie sheet and they left a burnt on apple butter residue that's taken me days to scrape off.

Did anyone else find the filling flavor muted after baking? Maybe an apricot jam (my usual) just pops more with the rich dough. But this is perfect when someone gifts you a jar of apple butter!