Honey Nut Rugelach
A traditional Jewish sweet treat served anytime of the year, but most often during Hanukkah.
1 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
1/2 cup honey - divided use
2 cups all-purpose flour
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 cup walnuts, finely chopped
1/2 cup dried cherries or cranberries
- 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 into 4 parts; 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 walnuts and dried cherries; drizzle remaining honey over mixture and mix well. Spread 1/4 of walnut mixture onto circle of dough, stopping 1/2-inch from outer edge.
- Cut each circle 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 in a preheated oven at 350°F (175°C) 20 to 25 minutes or until golden brown. Cool on racks.
Makes 32 rugelach.
Recipe and photograph courtesy of the National Honey Board.