Place the butter, cream cheese, and sugar in a large mixing bowl and beat on medium speed until fluffy. Stir in the flour and salt on low speed until combined. Divide the dough into 4 equal portions, cover with plastic wrap, and refrigerate for one hour.
To make the apple honey (charoset) filling:
Place the apples, walnuts, red wine, honey, flour and cinnamon in a medium bowl and stir to combine.
To form the rugelach:
Dust the work surface with flour and use a rolling pin to roll one of the dough balls to a circle about 1/8-inch thick. Top the circle with 1/4 of the charoset mixture, spreading it into a thin, even layer. Cut the circle into 8 large triangles. Starting at the large end of a triangle, roll the dough and filling, tucking the point under. Bend into a crescent shape and place on parchment-lined baking sheets. Repeat with the remaining dough balls. Refrigerate the pastries for 30 minutes.
To top and bake the rugelach:
Place the walnuts, sugar, and cinnamon in a small bowl and stir to combine.
Preheat the oven to 350 degrees F. Brush the rugelach with egg wash and sprinkle with the walnut topping. Bake the rugelach for 26 to 34 minutes, or until golden brown.
Apple Honey Rugelach
Amount Per Serving
Calories 168Calories from Fat 99
% Daily Value*
Saturated Fat 5g31%
Vitamin A 285IU6%
Vitamin C 0.6mg1%
* Percent Daily Values are based on a 2000 calorie diet.