Apple Butter Cacao Nib Rugelach

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Cacao nibs

• Condiments

  • 1/2 cup Musselman's apple butter

• Baking & Spices

  • 3/4 tsp Cinnamon
  • 1 pinch Cloves
  • 1 cup Gluten free flour
  • 1/8 tsp Nutmeg
  • 1 pinch Salt
  • 2 tbsp Sugar

• Dairy

  • 4 oz Butter, unsalted
  • 4 oz Cream cheese
  • 2 tbsp Milk

Found on runningtothekitchen.com

Description

Directions

• Combine the flour, 1 tablespoon sugar, ½ teaspoon cinnamon and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until just combined.
• Add the butter and cream cheese to the bowl and turn mixer on low speed. Mix until dough just comes together.
• Turn dough out onto a large piece of plastic wrap and form into a rectangular shape. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours up to overnight.
• Remove dough from the refrigerator when ready to bake, cut into two even pieces. 
• Roll each piece of dough into a 12”x4” rectangle between two pieces of parchment paper.
• Spoon ¼ cup of the apple butter onto each rectangle of dough and spread evenly leaving a border of about 1/3” of bare dough around the perimeter.
• Sprinkle the cacao nibs evenly over the apple butter on each piece of dough.
• Roll the dough working with the long end and rolling towards you creating a 12” log. Place seam side down on parchment paper and chill in the freezer for 15 minutes.
• Preheat oven to 350 degrees.
• Combine remaining tablespoon sugar, remaining ¼ teaspoon cinnamon, nutmeg and cloves in a small bowl.
• Remove dough from the freezer, brush each log with the milk then sprinkle evenly with the cinnamon sugar mixture.
• Cut into 1 inch pieces using a sharp knife and place seam side down on a parchment or silpat lined baking sheet.
• Bake for 20-22 minutes until golden brown around the edges.
• Transfer to a wire rack to cool and store in an airtight container.