These little crescent-shaped pastries make a stellar Hanukkah gift or a delicious treat to enjoy year-round.
Victor Protasio
To make these swirly cookies, start with a simple dough enriched with cream cheese.
Add flour and beat on low speed until just combined.
Photo:Victor Protasio
Divide dough in half and shape into 1/2-inch-thick disks.
Cover tightly with plastic wrap.
Refrigerate until cold and firm, at least 2 hours and up to 2 days.
Stir together apple butter, honey, cinnamon, and remaining 1/4 teaspoon salt in a small bowl.
Remove 1 piece of dough from refrigerator.
Roll dough into an 11-inch round on a lightly floured work surface.
Spread half of apple butter mixture over dough, leaving a 1/4-inch border.
Sprinkle each wedge with 1/2 tablespoon almonds.
Roll wedges into a spiral, starting from wide end.
Place dough spirals on a baking sheet lined with parchment paper.
Refrigerate for 15 to 20 minutes.
Repeat with remaining dough, apple butter mixture, and almonds.
Preheat oven to 375F with racks in upper and lower thirds of oven.
Brush rugelach with egg and sprinkle with sparkling sugar.
Bake, swapping baking sheets halfway through, until edges are golden brown, 15 to 20 minutes.
Transfer to a wire rack to cool, about 20 minutes.
Store in an airtight container for up to 3 days.
2,000 calories a day is used for general nutrition advice.
