How to make a honey nut roll like at Bea's Bakery in Tarzana?

Question

It has a very thin dough, not like filo but probably slightly yeasted, rolled around cinnamon and crushed walnuts and then baked with a sticky clear glaze. It forms a 'loaf' about 6" wide by 12" long and 1" thick. Very dense.You can't eat just one piece.

Answer 1

Honey Nut Rugelach
- Makes 32 servings -



Ingredients

1
cup butter or margarine, softened

3
oz. cream cheese, softened

1/2
cup honey, divided

2
cups flour

1
teaspoon lemon juice

1
teaspoon ground cinnamon

1
cup walnuts, finely chopped

1/2
cup dried cherries or cranberries



Directions

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; 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. Combine walnuts and dried cherries; drizzle remaining honey over mixture and mix well.

Spread 1/4 of walnut 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 oiled parchment paper-lined baking sheet and refrigerate 20 minutes or longer. Repeat with remaining dough and filling.

Bake at 350°F 20 to 25 minutes or until golden brown. Cool on racks.