Apple Cinnamon Rugelach

Instructions

1. In a large bowl, whisk together the all-purpose flour and fine sea salt.
2. In a separate bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
3. Add pure vanilla extract to the cream cheese mixture and mix to combine.
4. Gradually add the flour mixture to the cream cheese mixture and stir until a cohesive dough forms. Divide the dough into 4 equal portions, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
5. Meanwhile, toss the finely diced peeled apples with 1/4 cup granulated sugar and 1 1/2 tsp ground cinnamon. Set aside to macerate slightly while dough chills.
6. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
7. On a lightly floured surface, roll out one dough disc to a 10-inch circle about 1/8 inch thick.
8. Evenly spread one-fourth of the apple-cinnamon filling over the dough, leaving a 1/2-inch border.
9. Using a pizza cutter or sharp knife, cut the circle into 8 wedges.
10. Starting from the wide end, roll each wedge toward the point to form a crescent-shaped rugelach. Place on prepared baking sheet, point side down to prevent unrolling.
11. Lightly brush the tops of the rugelach with water or cream and sprinkle with 1/2 tablespoon of granulated sugar for a subtle crunch and sweetness.
12. Repeat with remaining dough discs and filling.
13. Bake in preheated oven for 20 to 25 minutes, or until the rugelach are golden brown and the filling is bubbly.
14. Cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely before serving.