Aunt Jane's Paleo Rugelach

Directions

1. 1
   In a dry food processor grind the sweetener to a very fine powder.
2. 2
   Add shredded coconut to the sweetener in the food processor. Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
3. 3
   Add to the mixture in the food processor the arrowroot, baking powder, salt, and nutritional yeast (if using).
4. 4
   Mix well.
5. 5
   Add to the dry ingredients in the food processor the eggs, lemon juice, and vanilla.
6. 6
   Mix briefly to form a cohesive dough.Form the dough into six equal balls and press flat to about 1/2 inch thick. Wrap in plastic wrap or wax paper and chill for 30 minutes to firm up.In a food processor, grind the walnuts coarsely.
7. 7
   Remove 1/3 cup of the nuts and set aside.
8. 8
   Add to the food processor the apple, sweetener, cinnamon, allspice, salt, arrowroot, vinegar, vanilla, and lemon zest.
9. 9
   Mix to a fine paste.To bake, preheat oven to 350F. Line two cookies sheets with parchment paper.
10. 10
    Remove dough from the refrigerator.
11. 11
    Roll each piece of dough between two pieces of parchment paper into a round about 9 inches in diameter. Dust with arrowroot flour to prevent sticking.
12. 12
    Spread one-sixth of the filling onto the dough leaving a free 1/2-inch border around the edges.
13. 13
    Sprinkle with some of the chopped walnuts you had set aside.
14. 14
    Cut the circle in half, then quarters, and then cut each piece in half to make 8 equal triangles. Starting from the outside edge, roll each piece of dough inward toward the point.
15. 15
    Place on baking sheet.
16. 16
    Brush the top of each cookie with coconut oil.
17. 17
    Sprinkle with cinnamon and sweetener. Repeat with the remaining dough.
18. 18
    Bake about 20 minutes, until golden brown. Cool 30 minutes on a rack. Enjoy!