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Apple and Honey Rugelach
Servings:
Serves 16 as an appetizerPrep Time:
15 minutesCook Time:
32 minutes
Ingredients
This classic Jewish cookie gets an apple and honey profile for Rosh Hashanah, the Jewish New Year. Premade pie dough makes them so easy to assemble.
1/2 (15-oz.) package rolled pie crust
3 Tbsp. packed light brown sugar
1 large Honeycrisp apple, peeled
2 Tbsp. honey
1 tsp. ground cinnamon
Directions
Preheat oven to 350 degrees F. Line a large baking sheet with parchment. Unroll 1 pie crust. Top with an even layer of brown sugar, leaving 1/2" rim.
On the largest holes of a box grater, coarsely grate the apple. In a medium bowl, stir together apple and honey. Spread mixture on crust, leaving 1" rim. Sprinkle cinnamon over apple mixture.
With a sharp chef's knife or pizza cutter, cut pie crust round into 16 wedges. Starting from the widest end, roll each wedge up, tucking apple filling inside. Arrange on lined pan with tip of dough tucked underneath, spacing cookies 1" apart. Bake 27 to 32 minutes, until golden brown. Cool completely on wire rack.
Hannaford fresh Magazine, September 2023
Nutrition
| Nutritional Facts | |
| Servings | Serves 16 |
| Base Nutrients | |
| Calories | 76 kcal (4%) |
| Calories from Fat | 27 kcal (0%) |
| Total Fat | 3 g (5%) |
| Saturated Fat | 1 g (5%) |
| Cholesterol | 3 mg (1%) |
| Sodium | 66 mg (3%) |
| Total Carbohydrates | 13 g (4%) |
| Dietary Fiber | 0 g (0%) |
| Protein | 1 g (2%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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