Shortcrust Apple Rugelach

Peel and core the apples. Grate them on a coarse grater.

Transfer the grated apples to a skillet. Add sugar, butter, a pinch of cinnamon, and simmer over low heat until excess liquid evaporates.

Once the released juice has evaporated, add a tablespoon of honey and stir. Cook for another 1 minute and remove the filling from the heat. Let it cool completely.

For the dough, combine sugar, a pinch of salt, and vanilla sugar in a bowl, add the egg, and whisk until smooth.

Add 2 tablespoons of milk to the egg mixture and stir.

Melt the butter, let it cool, pour it into the dough, and mix.

Add the baking powder and sifted flour. Knead into a dough.

Divide the dough into 2 parts.

Roll each piece of dough into a round circle, and cut it into 8 wedges like a pizza. Make 3 slits at the narrow end of each piece.

Place a spoonful of the apple filling on the wide edge of each wedge and roll them up from the wide end to the narrow end. Shape the rugelach so the slit dough creates a pretty pattern, and place the pastries on a baking sheet lined with parchment paper.

Bake the apple rugelach in a preheated oven at 350°F (180°C) for 15-20 minutes until golden brown.