Honey and Walnut Rugelach Recipe

In a bowl, beat together butter, cream cheese, honey, and salt with an electric mixer.

Add flour and mix until just combined.

Divide dough into 4 equal pieces, flatten each into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Preheat oven to 375°F. Line a baking sheet with parchment paper.

In a separate bowl, combine the walnuts, sugar, and cinnamon.

Working with one disc of dough at a time, roll out on a floured surface into a 9-inch circle.

Sprinkle the cinnamon sugar mixture over the dough. Cut into 12 triangles.

Roll each triangle from the wide end to the pointed end, forming a crescent-shaped cookie.

Place the rugelach on the prepared baking sheet and brush with a beaten egg.

Bake for 18-20 minutes or until golden brown.

Let cool on the baking sheet for a few minutes before transferring to a wire rack.