TWO Ingredient Apple Pie Rugelach

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

Posted on August 17, 2015 By Nina Safar @thekosherkitch

Ingredients:
Malawach dough (found in frozen section)
Apple pie filling from a can (or from scratch, recipe below)
1 egg

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

Directions:
Defrost malawach dough slightly. Cut lines across dough forming triangles. Place piece of apple at wider end of triangle then roll dough inward, from outside rolling inward to center, forming rugelach. Place rugelach on parchment lined baking sheet. Whisk egg then brush over rugelach. Optional, sprinkle cinnamon sugar on top. Bake on 375′ for about 15 to 20 minutes until dough is golden brown. Allow to cool off before drizzling 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:
Combine sugar, cinnamon, allspice and flour in a bowl. Peel and dice apples. Combine with juice of lemon in a bowl. Place sugar mixture over apples and combine well. Puree apple mixture using a hand blender. Using an ice cream scooper, spread apple mixture over malawach dough. Using a pizza cutter, cut triangles out then fold up from the largest end going inward, forming regulach. Place on parchment lined baking sheet. Whisk egg then brush over rugelach. Optional, top with cinnamon sugar. Bake on 375′ for 15 to 20 minutes until dough is golden brown. Serve with coconut cinnamon whipped cream or cinnamon glaze.

Coconut Cinnamon Whipped Cream

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

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