Salted Caramel Apple Rugelach

Rosh Hashanah is coming soon, and luckily it is a bit late this year.  I always appreciate the years that I don’t have to pull my kids out of school on the 1st or 2nd day of the school year.  So, since I have a bit of free time on my hands (ha!), here is a little recipe that I created as a mash-up of my 2 favorite recipes from The Great Holiday Baking Show last year- my Rugelach and my Salted Bourbon Raisin Caramel Apple Pie.  I will be teaching a group of women this recipe in Massachussetts next week and can’t wait to share this one!

Many people are intimidated by making rugelach from scratch, and it really needn’t be daunting.  I like making this simple, quick dough in the food processor.  It really only takes a minute to throw together.  First, add your flour, powdered sugar, and salt to the processor and pulse to combine.  Then add cubed cold butter and cream cheese to the mixture.  Process and pulse until a coarse consistency dough forms, and starts to pull away from the edges of the bowl (3rd photo).  Divide dough into 2 balls.  Roll out each dough ball into a thin, 9 inch circle.  I like to do this between 2 well floured pieces of wax paper or parchment.  Stash discs in the fridge for at least 15-20 minutes, but even overnight is fine.

Now, the filling:  You can definitely make your own caramel, like I did on the show.  This Bourbon caramel was Mary Berry’s favorite thing I made (I think).  She kept coming back between shots and grabbing a spoonful of it!

So, the alternative to making caramel is buying a good quality salted caramel from a jar.  That is what I did today.  Smuckers makes a nice, affordable one.

In a small food processor, combine nuts (optional), caramel, and apple butter.  Add a tablespoon of bourbon.  Process well until smooth and spreadable.  You will see fine bits of nuts, and that is okay.  Spread 1/2 filling in a very thin layer with an offset spatula, leaving a 1/2 inch border around the edge.  Repeat with other dough disc and the rest of the filling.

Now, I like to divide this into 12 wedges.  You could do 16, if you would rather have smaller cookies, or 8 if you want to have large ones.  Here is how I cut my rugelach, using a pizza wheel.

Then, I roll each wedge up as if it were a crescent roll.  Place on parchment lined baking sheets and bake at 350 for 18-20 minutes or until golden brown at edges.

image

Now you have some options.  You could just sprinkle these with powdered sugar and call it a day.  Or you could make a caramel drizzle.  Here’s how you do it:

Combine powdered sugar, a bit of your caramel (homemade or store bought), some salt, and thin it with milk or cream until it is a thick drizzling consistency.  If too thin, add more sugar.  If too thick, add more cream.  Easy peasy!  Now, transfer the mixture to a ziptop bag, snip the very edge of cone corner, and drizzle over the cooled rugelach.

Voila!  At this point, you could sprinkle with a little sea salt (very sparingly) or even sprinkle a bit more chopped nuts.  Really, whatever you want works.  Enjoy!

Salted Caramel Apple Rugelach

For the dough:

1 cup flour, plus additional for dusting
1/4 cup powdered sugar
1/4 teaspoon salt
4 ounces cream cheese, cold
1 stick cold unsalted butter, cubed
honey-bourbon caramel (optional, or buy salted caramel from a jar):
1 cup sugar
2 tablespoons honey
2 tablespoons water
6 tablespoons butter, sliced
1/4 cup heavy cream
1-2 tablespoons bourbon
1 1/2 teaspoons kosher salt

For filling (per 2 rounds):
1 tablespoon bourbon
1/2 cup toasted pecans or walnuts, finely ground
1/2 cup apple butter
1/4 cup of prepared caramel (from recipe above or jar)

For icing drizzle:
1 cup powdered sugar
1/4 cup caramel (from recipe above or jar)
1-2 tablespoons milk or cream to thin to desired consistency

Preheat oven to 350 degrees.
To make the dough, combine flour, powdered sugar, and salt in a large food processor. Pulse to combine. Add cold butter and cream cheese to processor, and pulse until dough begins to form a ball and pull away from sides. Divide into 2 equal pieces. Sprinkle parchment paper and top of dough with approximately 1 tablespoon of flour each, to prevent sticking. Roll out both dough balls to 9 inch diameter circles. Leave on parchment and place in fridge until firm. Can be done ahead.

To make the caramel sauce, in a medium-sized saucepan, bring sugar, water, and honey to a simmer without stirring. Let mixture boil until it becomes caramel in color. Immediately turn off heat and whisk in butter, vigorously. Add cream, bourbon, and salt. Whisk well until smooth. Set aside in clean bowl. Can be done ahead and refrigerated. Prepared salted caramel sundae topping can also be used, if desired. Just add 1-2 tablespoons of bourbon if using jarred caramel.

To make the filling: Combine all filling ingredients, mixing in a small bowl with whisk or spoon or process in a small food processor.  Divide, using half to spread on top of each dough round.

To assemble: Spread chilled dough with a thin layer of the filling, leaving a 1/4 inch border around the edge. Using a pizza wheel or knife, cut dough in quarters. Then, cut each quarter into thirds. Starting at the outer edge, roll each triangle into the center to form the rugelach. Place on parchment lined baking sheet at least 2 inches apart.  Bake for 18-20 minutes or until golden at edges. Let cool.

In a small bowl, whisk together the icing drizzle ingredients, adding milk until desired consistency is achieved. Place in a piping bag or plastic zippered bag and snip one corner with scissors. Drizzle in back and forth motion across cooled rugelach.
Let dry for 10-15 minutes to set icing.

Easiest Cut Out Sugar Cookie

I have tried many “Roll Out” Sugar Cookie recipes for use with cookie cutters, and I am always surprised that many do not hold their shape or taste very good.  This is my go-to recipe, and I actually found the basic recipe on the tag of a cookie cutter.  Of course, being the weirdo I am that can’t just follow a recipe as written, I have changed it a tad.  Plus, I have about a million ways to make them really special….Hello Tangerine-Chai Sugar Cookies from Cookie Week on The Great Holiday Baking Show!  They really are my favorite thing to make from the show, and it all started with the easiest cut out Sugar Cookie recipe.  They will hold a cookie cutter shape perfectly, are not too sweet and can stand up to some icing, and the dough is easy to roll and handle.

Basic Roll Out Sugar Cookies
Tangerine and Chai Sugar Cookies, all gussied up for Valentine’s Day

Lauren’s Sugar Cookie Dough

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon additional extract, any flavor-almond, lemon, orange, etc… (optional) and/or 1 tablespoon citrus zest or fresh herbs, finely grated or chopped (I love tangerine zest!)
  • 2 1/2 cups all purpose flour*
  • 1 teaspoon kosher salt

Preheat oven to 350 degrees Fahrenheit or 325 degrees convection.  Line 2 baking sheets with parchment paper.

In a large bowl or the bowl of a stand mixer, cream together butter and sugar until fluffy (1-2 minutes).  Add egg and vanilla to mixer, beating on medium speed until just incorporated.  At this point, if you are using any citrus zest, herbs or additional extracts, add them now and mix for a few seconds.

For the dry ingredients, there are two options:

For basic dough, just add the flour and salt, mixing until the dough just comes together.

*Or for a dry mix in, such as **Chai tea, Earl Grey tea, freeze dried fruit (I love this with freeze dried strawberries!), or dried herbs and spices, run the extra ingredient and the flour and salt in the food processor for a couple of minutes until very finely broken down.  I do this step so that you don’t get bits of tea in your teeth.  Then, add the blended dry mixture to the wet ingredients.  Mix until just combined.

Chill dough for at least 2 hours.  You can chill the dough faster in the freezer, if desired.  Also, this step can be done up to 3 days in advance of baking.  Take dough out of the refrigerator, let sit at room temperature for 15 minutes.  Dust counter and dough liberally with flour, roll to just under 1/4 inch, and cut into desired shapes.  Bake for 9-12 minutes or until edges just barely get a hint of color.  Remove to cool on wire rack.  Decorate with glaze, royal icing, or whatever your heart desires!

many different cookies

**To add tea, cut open 3 tea bags and blend in the food processor with the flour.

To add freeze dried fruit, add 1 cup to food processor, pulse, then add flour and blend for a minute until combined.

Flavor combinations I like:

  1. Orange zest and fresh rosemary
  2. Lemon zest and fresh thyme (leaves only, no stems)
  3. Grapefruit zest and Earl Grey tea
  4. Lemon zest and British Breakfast tea
  5. Tangerine zest and Chai tea
  6. Freeze dried strawberries and vanilla bean seeds
  7. Fresh basil and freeze dried strawberries
  8. espresso powder and vanilla bean
  9. mint extract or fresh mint and cacao nibs
  10. Orange zest and ground cloves
  11. Fresh ginger and lime zest
  12. Freeze dried blueberries and lavender (go light on the lavender!)

The sky is the limit.  Let me know if you try any good combinations.  The trick is not to add any ingredients that are soggy or inherently waterlogged.