MenuAlmond Agave Rugelach
Serves: 32
1 cup butter, softened
3 ounces cream cheese
1/2 cup agave, divided
2 cups flour
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 cup finely chopped almonds
1/2 cup dried red cherries
Almond Agave Rugelach
is from the Cook'n with Agave collection.
Cream butter and cream cheese until fluffy. Add 3 tablespoons agave 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 agave and lemon juice; mix well. Brush dough with agave mixture; sprinkle 1/4 teaspoon cinnamon over entire surface of each circle.
Combine almonds and dried cherries; drizzle remaining agave over mixture and mix well. Spread 1/4 of almonds mixture onto each 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 for 20 to 25 minutes or until golden brown. Cool on racks.
Combine almonds and dried cherries; drizzle remaining agave over mixture and mix well. Spread 1/4 of almonds mixture onto each 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 for 20 to 25 minutes or until golden brown. Cool on racks.
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