Side Pannel
Honey-Almond Rugelach
Ingredients List
- 1 c Butter or margarine --
- Softened
- 3 oz Cream cheese -- softened
- 8 tb Honey -- divided
- 2 c All-purpose flour
- 1 ts Lemon juice
- 1 ts Ground cinnamon
- 1 c Almonds -- finely chopped
- 1/2 c Dried cherries -- or
- Cranberries
Directions
In a large bowl with an electric mixer on medium speed, beat the butter and
cream cheese until fluffy. Add 3 tablespoons honey and mix well. Mix in
the flour until the dough holds together. Form the dough into a ball; wrap
in plastic wrap and refrigerate for 2 hours. Preheat oven to 350 degrees;
line cookie sheets with parchment paper and grease the parchment. Divide
the dough into fourths. On a lightly floured surface, with a lightly
floured rolling pin, roll out the dough, one piece at a time, into a 9-inch
circle. In a small bowl or cup, combine 2 tablespoons honey and lemon
juice; mix well. Brush the dough with some of the honey mixture; sprinkle
1/4 teaspoon cinnamon over the entire surface. In another small bowl,
combine the almonds, dried cherries and the remaining 3 tablespoons honey;
mix well. Spread 1/4 the almond mixture onto the circle of dough, stopping
1/2-inch from the outer edge. Cut the circle into eight wedges. Starting at
the wide outer edge, roll up each triangle jelly roll style, toward the
tip. Gently bend both ends to form a crescent. Place on prepared cookie
sheet; refrigerate for 20 minutes or longer. Repeat with the remaining
dough, honey-lemon mixture, cinnamon and filling. Bake for 20 to 25
minutes, or until golden brown. Remove from the pan and cool on wire racks.
Unbaked crescents may be stored in a freezer-safe container or bags and
frozen for up to 3 months. Thaw before baking. Penny Halsey (ATBN65B).
cream cheese until fluffy. Add 3 tablespoons honey and mix well. Mix in
the flour until the dough holds together. Form the dough into a ball; wrap
in plastic wrap and refrigerate for 2 hours. Preheat oven to 350 degrees;
line cookie sheets with parchment paper and grease the parchment. Divide
the dough into fourths. On a lightly floured surface, with a lightly
floured rolling pin, roll out the dough, one piece at a time, into a 9-inch
circle. In a small bowl or cup, combine 2 tablespoons honey and lemon
juice; mix well. Brush the dough with some of the honey mixture; sprinkle
1/4 teaspoon cinnamon over the entire surface. In another small bowl,
combine the almonds, dried cherries and the remaining 3 tablespoons honey;
mix well. Spread 1/4 the almond mixture onto the circle of dough, stopping
1/2-inch from the outer edge. Cut the circle into eight wedges. Starting at
the wide outer edge, roll up each triangle jelly roll style, toward the
tip. Gently bend both ends to form a crescent. Place on prepared cookie
sheet; refrigerate for 20 minutes or longer. Repeat with the remaining
dough, honey-lemon mixture, cinnamon and filling. Bake for 20 to 25
minutes, or until golden brown. Remove from the pan and cool on wire racks.
Unbaked crescents may be stored in a freezer-safe container or bags and
frozen for up to 3 months. Thaw before baking. Penny Halsey (ATBN65B).
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