• 1 cup butter, softened
  • 3 oz. cream cheese, softened
  • 1/2 cup honey, divided
  • 2 cups flour
  • 1 tsp. lemon juice
  • 1 tsp. ground cinnamon
  • 1 cup almonds, 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 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.

Preheat oven to 350°F. 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 greased parchment paper-lined baking sheet and refrigerate 20 minutes or longer. Repeat with remaining dough and filling.

Bake for 20 to 25 minutes or until golden brown. Cool on racks.

Makes 32 servings

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Submitted 4/5/08.
Source: National Honey Board
Submitted By: b smith

Almond Honey Rugelach