Apple Butter & Comte Rugelach
These buttery, flaky pastries are sweet and a little savory. The apple butter is creamy and fruity and the Comté cheese adds the perfect hint of nuttiness. Enjoy with a cup of tea.
For the Dough:
- 8 Tbs. unsalted butter at room temperature
- 4 oz cream cheese at room temperature
- ¼ cup sugar
- 1 tsp. vanilla extract
- Pinch of salt
- 1 cup all-purpose flour plus more for rolling
- 2 oz shredded Comté cheese divided
For the Filling:
- ½ cup unsweetened apple butter
- 2 Tbs. honey
- 2 Tbs. sugar
- ¾ tsp. ground cinnamon
- 1 large egg beaten
- Turbinado sugar
- In a stand mixer, beat the butter, cream cheese, sugar, vanilla, and salt on medium speed until fluffy, about 2 minutes. Slowly add the flour and 1 oz of Comté and beat until incorporated.
- Roll the dough into a ball and divide the dough in half. Place each half on a piece of plastic wrap and press into a flat disk. Cover the disk completely with plastic wrap and refrigerate for 1-2 hours.
- In a small bowl, whisk together the apple butter, honey, sugar, and cinnamon. Set aside.
- Remove one of the disks from the refrigerator. Unwrap the disk and place on a lightly floured surface.
- Roll the disk out to an 11-inch circle. Spoon half of the apple butter on the dough and spread evenly, leaving a ¼-inch border around the edge.
- Sprinkle half of the remaining Comté cheese on top of the apple butter. Cut the dough into 16 equal triangles. Gently roll each triangle from the outer edge to the center.
- Place each cookie on a parchment-lined baking sheet. Freeze the cookies for 15-20 minutes. Repeat with the remaining dough, apple butter mixture, and Comté.
- Heat the oven to 375°F degrees. Whisk the egg with 1 Tbs. water and brush the tops of the cookies with the egg wash. Sprinkle each cookie with turbinado sugar.
- Bake the cookies for 18-20 minutes or until golden brown, rotating the sheet trays halfway through baking. Transfer the cookies to a cooling rack.
Thanks to Erin Dubuque for this tasty treat.