1/2cup(1 stick) unsalted butter, at room temperature
4oz.cream cheese, at room temperature
1teaspoon pure vanilla extract
3/4teaspoonkosher salt, divided
1 1/4cupsall-purpose flour, plus more for work surface
1/2cupunsweetened apple butter
1large egg, beaten
Sparkling sugar, for garnish
Beat butter, cream cheese, granulated sugar, vanilla, and 1/2 teaspoon salt with an electric mixer on high speed until smooth and light, about 2 minutes. Add flour and beat on low speed until just combined.
Divide dough in half and shape into 1/2-inch-thick disks. Cover tightly with plastic wrap. Refrigerate until cold and firm, at least 2 hours and up to 2 days.
Stir together apple butter, honey, cinnamon, and remaining 1/4 teaspoon salt in a small bowl.
Remove 1 piece of dough from refrigerator. Roll dough into an 11-inch round on a lightly floured work surface. Spread half of apple butter mixture over dough, leaving a 1/4-inch border. Use a pizza cutter or chef’s knife to slice dough into quarters, then slice each quarter into 3 wedges to make 12 wedges.
Sprinkle each wedge with 1/2 tablespoon almonds. Roll wedges into a spiral, starting from wide end. Place dough spirals on a baking sheet lined with parchment paper. Refrigerate for 15 to 20 minutes. Repeat with remaining dough, apple butter mixture, and almonds.
Preheat oven to 375°F with racks in upper and lower thirds of oven. Brush rugelach with egg and sprinkle with sparkling sugar. Bake, swapping baking sheets halfway through, until edges are golden brown, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes. Store in an airtight container for up to 3 days.