"Beat butter, cream cheese, granulated sugar, vanilla, and 1/2 teaspoon salt with an electric mixer on high speed until smooth and light, about 2 minutes. Add flour and beat on low speed until just combined. Divide dough in half and shape into 1/2-inch-thick disks. Cover tightly with plastic wrap. Refrigerate until cold and firm, at least 2 hours and up to 2 days."
"Remove 1 piece of dough from refrigerator. Roll dough into an 11-inch round on a lightly floured work surface. Spread half of apple butter mixture over dough, leaving a 1/4-inch border. Use a pizza cutter or chef's knife to slice dough into quarters, then slice each quarter into 3 wedges to make 12 wedges. Sprinkle each wedge with 1/2 tablespoon almonds. Roll wedges into a spiral, starting from wide end. Place dough spirals on a baking sheet lined with parchment paper."
The dough combines butter, cream cheese, granulated sugar, vanilla, and salt beaten until light, then flour is added and the dough is chilled until firm. The filling mixes apple butter, honey, cinnamon, and additional salt. Each chilled dough disk is rolled into an 11-inch round, spread with filling, cut into wedges, sprinkled with almonds, and rolled into spirals. The spirals chill briefly, are brushed with egg, sprinkled with sparkling sugar, and baked at 375°F until edges are golden, about 15 to 20 minutes. Finished rugelach cool on a wire rack and store airtight up to three days. Alternative fillings such as dark chocolate are suggested.
Read at Alternative Medicine Magazine
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