Rugelach

• For the dough:
• 2 1/4 cups all-purpose flour (plus more for rolling)
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 8 ounces cream cheese, cold
• 1 cup unsalted butter, cold, cubed
• 2 tablespoons cold water
• For the filling:
• 2 tablespoons light brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground clove
• zest of one lemon
• 1 cup chopped walnuts or almonds
• 4 tablespoons honey, warmed

1. Place the flour, sugar, and salt in the bowl of the food processor and blend together briefly. Add the cubed butter and pulse in for a couple of seconds then add the cream cheese and pulse again until it just starts to clump together.
2. The dough should stick together when pinched -- if it is too dry add the water and pulse in quickly.
3. Tip the dough out onto a work surface and gather it together into a ball, divide into four balls and flatten them into disks. Wrap individually in plastic and chill for at least 30 minutes.
4. Preheat the oven to 350u0b0 F. In a small bowl, stir together the brown sugar, cinnamon, clove, lemon zest and chopped nuts.
5. On a lightly floured work surface, roll out one disk of dough into a roughly 12-inch circle.
6. Brush the circle of dough with 1 tablespoon of the warmed honey then sprinkle on a quarter of the nut mixture.
7. Cut the circle into 12 wedges (like a pizza). Starting at the base of each wedge, roll it up towards the tip.
8. Place the shaped cookies onto a lined baking tray and bake for 17 to 20 minutes until golden. Remove to a wire rack to cool.
9. Repeat steps 5 to 8 with the other disks of dough.
10. Store the cookies in an airtight container.

flour, sugar, salt, cream cheese, unsalted butter, cold water, light brown sugar, ground cinnamon, ground clove, zest of one lemon, walnuts, honey

Taken from food52.com/recipes/32283-rugelach (may not work)