In a large mixing bowl, beat together the butter and cream cheese until smooth and creamy. Add the sea salt and flour, mixing until just combined. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
In a medium saucepan, combine the poppy seeds, honey, water, lemon zest, orange zest, lemon juice, granulated sugar, ground cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the mixture thickens slightly—about 5-7 minutes. Remove from heat and let it cool to room temperature.
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough into a large circle, about ¼-inch thick. Use a sharp knife or pizza cutter to slice the dough into 8-12 equal wedges.
Spread a generous spoonful of the cooled poppy seed filling over each wedge. Starting from the wide end, roll each wedge tightly towards the point, forming a crescent shape. Place the rolled rugelach on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes or until golden brown. Allow the rugelach to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
