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Apple and Honey Rugelach

A classic Rosh Hashanah flavor pairing turns into cookies with the help of store-bought pie crust.

Serves 16
Ready in 47 mins
Prep time 15 mins
Cooking time 32 mins
76 calories per serving


> 1/2 (15 oz) pkg ready-to-unroll 9-inch pie crust
> 3 tbsp packed light brown sugar
> 1 large Golden Delicious apple, peeled
> 2 tbsp honey
> 1 tsp ground cinnamon


Preheat oven to 350°F. Line a large baking sheet with parchment. Unroll 1 pie crust. Top with an even layer of the brown sugar, leaving ½-inch rim.
On the largest holes of a box grater, coarsely grate the apple. In a medium bowl, stir together apple and honey. Spread mixture on crust, leaving 1-inch rim.
Sprinkle the cinnamon over apple mixture.
With a sharp chef’s knife or pizza cutter, cut pie crust round into 16 wedges. Starting from the widest end, roll each wedge up, tucking apple filling inside. Arrange on lined pan with tip of dough tucked underneath, spacing cookies 1 inch apart. Bake 27–32 min., until golden brown. Cool completely on wire rack.

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