Apples and honey are the traditional treat to celebrate the Rosh Hashanah, in hopes that it will be a sweet New Year. Rolling up a mixture of walnuts, apples, agave, and just a tiny touch of orange blossom water for that floral hint you’d find in honey, the standard buttery rugelach dough becomes a whole lot more special!
This dough is very unique, because there’s absolutely no sugar in it. This helps to temper the sweetness of the filling, and it also prevents the cookies from browning much. Simply cream the margarine and “cream cheese” together until smooth, and then add in the remaining ingredients. Mix until it comes together in a cohesive dough, being careful not to overdo it; divide it into
Meanwhile, combine the dried apples, apple cider, and orange blossom water in a medium saucepan. Allow this mixture to simmer for about 10–15 minutes, stirring occasionally, until the liquid has been absorbed. Let cool and transfer it into your food processor or blender, and purée. Add in the agave and pulse to combine. Stir in the nuts by hand so that you don’t completely pulverize them in the machine.
When the dough is almost ready to come out of the fridge,
Take out one portion of the dough and turn it out onto a generously floured surface. Roll it out to about
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