Rugelach, a traditional Jewish treat, can also be filled with chocolate chips, walnuts, marzipan or fruit preserves. Recipe by Robin Asbell, reprinted by permission from grocery.coop.
1 1⁄2 sticks butter, room temperature
8 ounces cream cheese, room temperature
2 cups flour
1⁄2 cup sugar
1⁄4 teaspoon salt
1⁄2 cup poppy seeds
1⁄4 cup milk
3 tablespoons honey
2 tablespoons raisins, chopped
1⁄2 teaspoon lemon zest
Cream butter and cream cheese together until fluffy. Add flour, sugar, salt and beat to combine. Form 2 disks, wrap in plastic wrap; chill 4 hours. In a coffee grinder, grind poppy seeds coarsely then heat in a pan with milk, honey, raisins, and zest. Stir over medium-low until thickened, approx. 20 minutes, then cool completely.
Preheat oven to 325ºF and line two sheet pans with parchment. Roll out dough to make two 12″ rounds about ⅛” thick, then spread each with half the filling. Use a pizza cutter to cut each round in 12 wedges. Roll up each piece from the wide end, bend in tips to make a crescent. Place on pan, chill 1 hour.