Almond honey rugelach

Yield: 32 servings

Measure Ingredient
1 cup Butter or margarine
3 ounces Cream cheese
½ cup Honey
2 cups Flour
1 teaspoon Lemon juice
1 teaspoon Ground cinnamon
1 cup Almonds
½ cup Dried cherries

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; 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 ¼ teaspoon cinnamon over entire surface. Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well. Spread ¼ of almonds mixture onto circle of dough, stopping ½-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 mins. or longer. Repeat with remaining dough and filling. Bake at 350 degrees F 20 to 25 minutes or until golden brown. Cool on racks.

Freezing tip: For longer storage, package unfrozen crescents in freezer-safe container or bags and freeze until ready to bake.

Submitted By DAN KLEPACH On 08-14-95

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