Rugelach cookie salad

Indulge in the delightful flavors of Rugelach cookies with this unique salad recipe. Tangy, sweet, and savory ingredients come together for a culinary masterpiece.

Ingredients:

• 6 tablespoons granulated sugar
• 3 tablespoons all-purpose flour 
• 1/4 teaspoon kosher salt 
• 3 large egg yolks 
• 1 1/2 cups heavy cream 
• 1 teaspoon vanilla extract 
• Zest of 1 orange
• 1 store-bought refrigerated rolled pie dough
• All-purpose flour, for dusting 
• 1/4 cup granulated sugar 
• 1 1/2 teaspoons ground cinnamon 
• 1/2 cup roughly chopped toasted walnuts, plus for more garnish 
• 3 tablespoons turbinado sugar, for topping 
• Pinch of flaky salt 
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar 
• 1 cup multicolored mini marshmallows, plus more for garnish
• 1 Granny Smith apple, diced
• 1 Honeycrisp apple, diced

Instructions:

1. To make the pudding: In a medium saucepan, mix together the granulated sugar, flour, and salt. Stir in the egg yolks followed by the heavy cream. Cook over medium heat, stirring continuously, until the mixture thickens and coats the back of a spoon, which should take around 5 minutes. Take the saucepan off the heat.
2. Stir in the vanilla and most of the orange zest (keep a bit for garnishing). Pour the pudding into a heat-safe bowl and cover it with plastic wrap directly touching the surface. Chill in the refrigerator until cold, at least 1 hour or overnight.
3. To prepare the rugelach: Preheat the oven to 220 °C.
4. On a floured surface, roll out the pie dough into a large, 1/4-inch thick circle. Brush the dough with egg wash, then spread a thin, even layer of granulated sugar, cinnamon, and half of the walnuts on top. Using a pizza cutter or knife, divide the dough into 8 triangular pieces. Roll up each triangle, starting from the wide end. Place the rugelach on a baking sheet lined with parchment paper, leaving 1 inch of space between each. Brush the tops with egg wash and sprinkle with turbinado sugar, flaky salt, and the remaining walnuts.
5. Bake until the rugelach turns golden brown; begin checking for doneness at the 15-minute mark. Let them cool completely either on the baking sheet or a wire rack.
6. For the whipped cream: Using a stand mixer with a whisk attachment, whip the heavy cream and powdered sugar until stiff peaks form.
7. To assemble: Coarsely chop half of the rugelach cookies, leaving the others whole.
8. In a large bowl, gently combine the whipped cream and pudding. Mix in the marshmallows, apples, and chopped rugelach. Place the whole rugelach on top, along with some marshmallows, the leftover orange zest, and a few more toasted nuts. Chill until ready to serve.

Summary:

• Calories: 4487 kcal
• Fat: 323 g
• Protein: 52 g
• Carbs: 371 g
• Potassium: 1797 mg
• Magnesium: 198 mg