Rugelach

Dough

• 1/2 pound cold butter
  
• 2 cups all purpose flour
  
• 2 tablespoons sugar
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon cinnamon powder
  
• 1/2 teaspoon cardamom powder
  
• 1/4 teaspoon nutmeg powder
  
• 1/8 teaspoon salt
  
• 8 ounces cream cheese, softened
  
• 1 egg
  
• 1 teaspoon vanilla extract
  

Filling

• 3/4 cup granulated sugar
  
• 1 teaspoon cinnamon powder
  
• 1 teaspoon cardamom powder
  
• 1 teaspoon dried thyme
  
• 1/4 cup honey
  
• 1/4 cup maple syrup
  
• 1 cup chopped walnuts
  
• 1 cup chopped pecans
  

1. Mix all dry ingredients for the dough.
2. Cut butter into small cubes.
3. In a food processor with metal blade, pulse the flour mix and butter till it resembles crumbs.
4. Add cream cheese and pulse them until combined.
5. Add egg and vanilla and pulse to combine.
6. Take it out in a bowl and form a dough. Do not over mix or over knead it.
7. Cling wrap it. Refrigerate the dough for 2-3 hours before rolling it.
8. Preheat the over to 350 degrees.
9. Line the baking sheet with parchment paper.
10. Combine sugar, cinnamon, cardamom and thyme.
11. Mix honey and maple syrup.
12. Divide the dough into 2 parts.
13. Lightly flour the work surface area and roll each ball of dough to approximately 9-inch diameter.
14. Spread honey mixture onto each circle.
15. Cut each circle into 14-16 wedges or triangles.
16. Sprinkle sugar and spice mix on the wedges.
17. Sprinkle the nuts.
18. Roll the wedges from wide end to the narrow end so you get croissant/horn shaped cookie.
19. Place on the baking sheet.
20. Refrigerate for 10-15 minutes before baking.
21. Egg wash each cookie.
22. Bake for 20-25 minutes until golden brown.
23. Cool on wire rack.
24. Store them in air tight jars and sprinkle powdered sugar just before biting them.