2-ingredient-dough apple-cinnamon rugelach by Jamie Geller
SmartPoints® value per serving
Two-ingredient dough is a quick and easy way to enjoy homemade rugelach. The glaze adds a delicious sweet finish but you can leave it off if you prefer. Change up the filling by using apricot jam, seedless raspberry jam, or homemade apple pie-filling instead of the apple butter.
Plain fat free Greek yogurt
Powdered sugar (confectioner's)
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- Place flour and yogurt in a medium bowl; stir well with a spoon until just combined and then continue to knead dough by hand in the bowl until smooth, about 1 to 2 minutes. If dough is too sticky to knead, add 1 to 2 more tbsp flour; let dough sit 5 minutes.
- Place a large piece of parchment paper on a work surface; sprinkle with a little flour. Place dough on parchment paper; roll dough into a large, thin circle. Place a large plate (about 10-inches) upside-down on dough; trace around plate with a knife to cut out a perfect dough circle.
- Spread apple butter evenly over dough, all the way to edges; sprinkle with cinnamon. Slice dough into 8 even wedges (like a pizza). Working with one wedge at a time, roll dough tightly from the wide end to the pointy end; place on prepared pan and repeat with remaining dough to form 8 rugelach.
- Bake until lightly browned, 15 to 20 minutes.
- Meanwhile, to make glaze, in a small bowl, combine sugar and milk until slightly thick. Drizzle over each baked rugelach before serving.
- Serving size: 1 rugelach
Jamie Geller is one the most sought-after Jewish food experts worldwide. Jamie lives in Israel with her husband and 6 children, and loves nothing more than sharing Jewish-inspired recipes with family, friends, and a global community of food enthusiasts.