Honey-Almond Rugelach
Submitted by waan
Honey-almond rugelach are flaky cream cheese crescents rolled around honey-spiced almonds and dried cherries. A Jewish bakery classic with a sweet golden bite.
YIELD
32 servingsPREP
30 minCOOK
25 minREADY
175 minHoney-almond rugelach lean on the classic Jewish-bakery formula of equal parts butter and cream cheese for the dough, no yeast, no sugar in the pastry itself. The cream cheese is the secret to that signature flaky-tender bite, and the sweetness comes entirely from the honey-glossed filling and the dough’s natural pairing with the toasted almonds and dried cherries inside.
The dough rests in the fridge twice: once after mixing, again after shaping. That cold rest is what keeps the butter from leaking out during baking, giving you defined layers and clean crescents instead of greasy puddles.
Pro Tips
- Soften butter and cream cheese to the same temperature before beating. Mismatched temps lead to a streaky dough.
- Roll the dough thin enough to see the work surface faintly through it. Thick rugelach won’t crisp properly.
- Don’t overload the filling. A scant scoop per circle is plenty, and stopping a half-inch from the edge keeps the filling from oozing out as you roll.
- The 20-minute chill after shaping is what holds the crescent shape in the oven. Skip it and they relax flat.
Variations
- Swap dried cherries for cranberries, raisins, or chopped dried apricots.
- Use walnuts or pecans instead of almonds for a more traditional Eastern European version.
- Add a tablespoon of orange zest to the filling for a brighter, holiday-leaning flavor.
Ingredients
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℉ (180℃); 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 ¼ teaspoon cinnamon over the entire surface.
In another small bowl, combine the almonds, dried cherries and the remaining 3 tablespoons honey; mix well.
Spread ¼ the almond mixture onto the circle of dough, stopping ½-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.
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