• On a well-floured silicone mat, roll the disk of rugelach dough to a 1/8-inch thick rectangle. Use a 3 1/2-inch round cutter to cut out 12 circles. You may need to gather and re-roll the dough in order to get the full amount from the dough. Don’t be tempted to roll the dough too thin to get 12 in one go.
• Refrigerate the circles while making the fillings.

Apple Filling

• In a medium saucepot cook the apples, brown sugar, salt, lemon juice over medium-low heat until the apples are tender and the juices are cooked dry. Add raisins if using. Allow to cool completely before using. Can be made a few days in advance.
• Choose ONE of the following fillings as the base under the apples.

Almond Paste Filling

• In a food processor, pulse together the almond paste, sugar, yolks, vanilla, salt, and cinnamon. Once it comes together, process for 1 or two minutes until smooth.

Cream Cheese Filling

• In a medium bowl, stir together the cream cheese and sugar with a stiff rubber spatulas or wooden spoon, until smooth. Add the yolk, vanilla and cinnamon.

Assembly

• Lay the disks on a parchment paper lined baking sheet.**
• Put a #100 portion scoop (2 tsp) of either the almond paste or cream cheese filling on half of the disk. Use the back of a spoon to spread it slightly. This will make it easier to keep the apple filling in place. Add about 1 ½ tablespoons apple filling over the base filling.
• Fold the uncovered half of the dough over the filling. Pinch the edges together in a semicircle.
• Refrigerate the filled hand pies while you preheat the oven. They can be frozen at this point for up to a month. Store in a ziplock bag once chilled and stiff.
• Preheat oven to 350°F.
• Once the oven is preheated, Use a pastry brush to lightly paint the tops of the hand pies with the egg wash. Sprinkle with granulated sugar. Use the point of a paring knife to cut an X in the top of the dough, to allow steam to escape while baking.
• Bake for about 15 to 18 minutes or until golden brown. Serve warm or at room temperature. Dip in Caramel sauce or nothing at all.