Cashew Cardamom Rugelach Buns
FROM SUBSTACK
I really love this recipe, and I think you will too. They are easy and fun to make, and they are sophisticated and more-ish. The cream cheese and butter dough is classic, but the flavors and the shaping are not. Somehow, these can take a lot of cardamom, so feel free to go a little crazy with it. If you love a Swedish cardamom bun, you will love these, and try to use freshly ground seeds rather than ground cardamom if you can. See below for more on that.
Makes about 40
For the dough:
2 cups/256 g flour
½ teaspoon kosher salt
1 cup/226 g cold unsalted butter, cut up
