TWO Ingredient Apple Pie Rugelach for Rosh Hashanah

• Desserts
• Holidays & Parties
• Pastries
• Quick & Easy
• Rosh Hashanah

Posted on August 17, 2015 By Nina Safar @thekosherkitch

 

Are you looking for an EASY Rosh Hashanah dessert? This is it. Only two ingredients. Fall flavors (apples!) and it’s  delicious. If you don’t like using canned fruit, I have included a recipe for apple pie filling below. There is an optional recipe for cinnamon glaze as well, that makes this dessert even more flavorful! Enjoy. Wishing you and your loved ones a happy sweet and TASTY new year.

Ingredients for Rugelach:
Malawach dough (found in frozen section of Kosher supermarket)
Apple pie filling from a can (or from scratch, recipe below)
1 egg (optional)

Cinnamon Glaze:
3/4 cup powdered sugar
1 tablespoon almond milk
1 teaspoon vanilla extract
Optional: add 1/8 teaspoon of cinnamon

Directions:
1. Defrost malawach dough slightly.
2. Cut lines across dough forming triangles. (like a pizza)
3. Place pieces of apple pie filling at the wider end of the dough of triangle, then roll dough inward, from outside rolling towards the center, forming rugelach.
4. Place rugelach on parchment lined baking sheet.
5. Whisk egg then brush over rugelach. (Optional, sprinkle cinnamon sugar on top.)
6. Bake on 375′ for about 15 to 20 minutes or until dough is golden brown.
7. Allow to cool off before drizzling cinnamon glaze on top.

Optional: serve with coconut cinnamon whipped cream, recipe below.

Apple Pie Filling

Ingredients:
2 large apples (gala or granny smith)
1/4 brown sugar
2 teaspoons cinnamon
1/4 teaspoon allspice
2 tablespoons flour
Juice of 1 lemon

Directions:
1. Combine sugar, cinnamon, allspice and flour in a bowl.
2. Peel and dice apples.
3. Combine diced apples with juice of lemon in a bowl.
4. Place sugar mixture over apples and combine well.
5. Puree apple mixture using a hand blender.
6. Using an ice cream scooper, spread apple mixture over malawach dough.
7. Cut lines across dough forming triangles. (like a pizza)
8. Roll slices from the outside largest section going inward, forming rugelach.
9. Place rugelach on parchment lined baking sheet.
10. Whisk egg then brush over rugelach. (Optional, sprinkle cinnamon sugar on top.)
11. Bake on 375′ for about 15 to 20 minutes or until dough is golden brown.
12. Allow to cool off before drizzling cinnamon glaze on top.

Optional: Serve with coconut cinnamon whipped cream

Coconut Cinnamon Whipped Cream

Ingredients:
1 can of full fat coconut milk
3 tablespoons powdered sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon

Directions:
1. Refrigerate coconut milk overnight.
2. Open can and scoop out the solid coconut cream that forms on top. (Reserve the coconut water for a smoothie!) 3. Using a cold metal bowl and cold beaters (place both in freezer for about 10 minutes before making whipped coconut cream) beat the coconut cream until soft peaks form.
4. Add powdered sugar, vanilla and cinnamon and continue beating until combined.