What to Buy1. Ready-made frozen puff pastry
2. Apple - 1 medium
3. Brown sugar, or plain white granulated sugar if you don't have any
4. Apricot jam or honey, you'll only need a couple of tablespoons
5. Walnuts, about a quarter cup
How to Make It1. Take the dough out of the freezer - you'll need a sheet about 25 cm by 25 cm - and let it thaw for 30 minutes until it can be rolled out
2. Wash the apple, cut off the top and bottom, cut it in half, remove the core, and slice into thin wedges as shown in the photo
3. Chop the walnuts with a knife into small, but not too small, pieces
4. By now the dough should be thawed - place it on baking paper so it's easy to roll out and won't stick to the counter - roll it out to about 2 millimeters thick, being careful not to tear it
5. Cut it into triangles about 4 centimeters wide (the width of an apple wedge) and 8 centimeters long
6. On the dough, spread a thin layer of jam or honey with a teaspoon, sprinkle brown or regular sugar on top, place an apple wedge at the wide edge, and sprinkle walnuts over the rest of the triangle; roll it up starting from the apple end to form a rugelach, and place it on a tray lined with parchment paper beforehand
7. Put the tray in the oven at medium temperature (170-180 degrees) for about 20 minutes and it'll be ready - watch it: once the dough turns golden and puffs up, it's done; another sign is that burnt sugar will start leaking out - these rugelach are small, so it's easy to overbake them
2. Apple - 1 medium
3. Brown sugar, or plain white granulated sugar if you don't have any
4. Apricot jam or honey, you'll only need a couple of tablespoons
5. Walnuts, about a quarter cup
How to Make It1. Take the dough out of the freezer - you'll need a sheet about 25 cm by 25 cm - and let it thaw for 30 minutes until it can be rolled out
2. Wash the apple, cut off the top and bottom, cut it in half, remove the core, and slice into thin wedges as shown in the photo
3. Chop the walnuts with a knife into small, but not too small, pieces
4. By now the dough should be thawed - place it on baking paper so it's easy to roll out and won't stick to the counter - roll it out to about 2 millimeters thick, being careful not to tear it
5. Cut it into triangles about 4 centimeters wide (the width of an apple wedge) and 8 centimeters long
6. On the dough, spread a thin layer of jam or honey with a teaspoon, sprinkle brown or regular sugar on top, place an apple wedge at the wide edge, and sprinkle walnuts over the rest of the triangle; roll it up starting from the apple end to form a rugelach, and place it on a tray lined with parchment paper beforehand
7. Put the tray in the oven at medium temperature (170-180 degrees) for about 20 minutes and it'll be ready - watch it: once the dough turns golden and puffs up, it's done; another sign is that burnt sugar will start leaking out - these rugelach are small, so it's easy to overbake them
