Almond Honey Rugelach

Recipe Ingredients

1 cup	198g / 7oz	Butter or margarine - softened
3 oz	85g	Cream cheese - softened
1/2 cup	118ml	Honey - divided
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Lemon juice
1 teaspoon	5ml	Ground cinnamon
1 cup	93g / 3.3oz	Almonds - finely chopped
1/2 cup	31g / 1.1oz	Dried cherries or
1/2 cup	46g / 1.6oz	Dried cranberries

Recipe Instructions

Cream butter and cream cheese until fluffy.

Add 3 tablespoons honey and mix well.  Mix in flour until dough holds together. Form into a ball, wrap and refrigerate 2 hours or longer.

Divide dough in 4 portions; on a floured board roll each portion into a 9-inch circle.

Combine 2 tablespoons honey and lemon juice; mix well. Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon over entire surface.

Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well. Spread 1/4 of almonds mixture onto circle of dough, stopping 1/2-inch from outer edge.  Cut into 8 triangular pieces.  Roll from wide outer edge toward tip.  Gently bend both ends to form a crescent.  Place on oiled parchment paper-lined baking sheet and refrigerate 20 minutes or longer.  Repeat with remaining dough and filling.

Bake at 350F 20 to 25 minutes or until golden brown. Cool on racks.

Source:
Family Circle Magazine February 1974

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