Apple Honey RUGELACH Recipe with Chef Victoria Love
Watch Chef Victoria Love demonstrate how to make Apple Honey RUGELACH with Mackintosh and Gala Apples. Please click like and subscribe to @Chef Victoria Love's YouTube Channel and have fun in the kitchen! SUBSCRIBE to my channel: Chef Victoria Love: / @chefvictorialove FACEBOOK: Chef Victoria Love: / chef-victoria-love-111240634798128 INSTAGRAM: Chef Victoria Love: / chefvictorialove Chef Victoria Love’s Rugelach Dough 2 Cups All Purpose Flour ½ teaspoon Salt 8 oz Unsalted Butter, soft 8 oz Cream Cheese, soft ½ Cup Sugar ½ teaspoon Cinnamon Egg Wash 1 Egg, large 1 Yolk 1 Tablespoon Water Pinch of salt Turbinado Sugar 1.Stir together flour and salt in a large mixing bowl with a whisk. Beat together butter and cream cheese with the paddle attachment on the stand mixer until combined well. Add flour mixture and stir until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in plastic wrap) into a roughly 7- by 5-inch rectangle. Chill until firm, 8 to 24 hours. 2. Put the oven rack in the middle position and preheat the oven to 350°F. Line the bottom of a half sheet pan with a silicone baking mat. 3. Cut dough into 4 pieces with a paring knife on a cutting board. Chill 3 pieces, wrapped in plastic wrap. 4. Whisk sugar with cinnamon. 5. To shape the cookies: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin. Working on a lightly floured piece of parchment paper, roll the dough with a rolling pin into a 12-inch circle. Spoon (or brush) a thin gloss of apple honey filling over the dough, and sprinkle over cinnamon sugar. 6. Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the other packets of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don’t defrost before baking, just add a couple of extra minutes to the baking time.) 7. To finish: Stir the egg, yolk, salt and water together, and brush a bit of egg wash over each rugelach. Sprinkle the cookies with sugar. 8. Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Storing: The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months. Chef Victoria Love’s Apple Honey filling for Rugelach 1 Pound MacKintosh Apples, sliced ½” cubes 1 Pound Gala Apples, sliced ½” cubes 2 oz Butter 3 oz Sugar 2 Tablespoons Honey 1/2 teaspoon Ground Cinnamon 1 teaspoon Cornstarch 2 Tablespoons Water 1. Peel apples with a peeler, cut apples on a cutting board with a paring knife into 1/2” cubes. 2. Melt butter, sugar, honey and cinnamon in a medium size pot stirring until sugar is melted, add apples and stir occasionally with a wooden spoon until they are tender and translucent. 3. Strain apples out of the pot with a slotted spoon into a large mixing bowl and continue to simmer remaining juices. Make a slurry with the cornstarch and water in a small bowl and pour into the juices. Bring to a boil and cook for 2 minutes while stirring thickened juices back over the apples. Continue to cook until the mixture resembles applesauce. Let cool.
