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Almond Honey Rugelach

Courses: Dessert
Serves: 32 people

Recipe Ingredients

1 cup 198g / 7ozButter or margarine - softened
3 oz 85gCream cheese - softened
1/2 cup 118mlHoney - divided
2 cups 125g / 4.4ozFlour
1 teaspoon 5mlLemon juice
1 teaspoon 5mlGround cinnamon
1 cup 93g / 3.3ozAlmonds - finely chopped
1/2 cup 31g / 1.1ozDried cherries or
1/2 cup 46g / 1.6ozDried 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.

Family Circle Magazine February 1974


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