Best Rugelach Pinwheels Recipes

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RUGELACH PINWHEELS



Rugelach Pinwheels image

Pastry chef Judy Roll and baker Rebecca Martin make traditional Jewish rugelach with Martha.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 50 cookies

Number Of Ingredients 12

1 cup sugar
2 teaspoons ground cinnamon
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins, chopped
1 cup finely chopped walnuts
1/2 cup apricot preserves, heated and cooled slightly
1 package (8 ounces) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/4 cup granulated sugar
2 cups sifted bleached all-purpose flour

Steps:

  • Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
  • Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.
  • On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.
  • Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.

RUGELACH PINWHEELS



Rugelach Pinwheels image

WoW! I received these cookies at a cookie exchange and fell in love them, a new twist on an old favorite. I listed the ingredients as dough 1st 5, filling next 6 and topping next 2. I included chill time along with the 20 minute cook time.

Provided by Antifreesz

Categories     Dessert

Time 4h30m

Yield 4 dozen

Number Of Ingredients 13

1 (8 ounce) package cream cheese, room temperature
1 cup unsalted butter, cut into small pieces, room temperature
1/4 cup sugar
2 cups flour, sifted bleached all-purpose
1/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1/4 cup light-brown sugar, packed
1/2 teaspoon cinnamon
3/4 cup golden raisin, chopped
1 cup walnuts, finely chopped
1/2 cup apricot preserves, heated and cooled slightly
1 cup sugar
2 teaspoons cinnamon

Steps:

  • Dough:.
  • Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy.
  • Add 1/4 cup sugar and continue processing until fully incorporated.
  • Add flour and pulse just until dough comes together.
  • Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
  • Filling:.
  • In a medium bowl, mix together 1/4 cup plus 2 tablespoons granulated and brown sugar, 1/2 teaspoon cinnamon, raisins, and walnuts; set aside.
  • On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick.
  • Spread a thin layer of preserves over dough; sprinkle with filling mixture.
  • Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet.
  • Repeat process with remaining piece of dough.
  • Place dough logs in refrigerator; let chill at least 1 hour.
  • Preheat oven to 350°F; line baking sheets with parchment paper and set aside.
  • Topping:.
  • Mix together 1 cup sugar 2 teaspoons cinnamon for the topping; set aside.
  • Slice chilled dough logs crosswise, about 1/4 inch thick.
  • Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets.
  • Bake until lightly browned, 18 to 20 minutes.
  • Cool on wire rack.

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