Best 2 Rugelach Pinwheels Recipes

Welcome to the ultimate guide for crafting the perfect rugelach pinwheels, a delightful pastry that combines irresistible flavors with a charming pinwheel appearance. Embark on a culinary journey as we unveil the secrets to creating this classic treat. With step-by-step instructions, variations, and expert tips, we'll guide you through the process of making rugelach that will tantalize your taste buds and impress your friends and family. Whether you're a seasoned baker or just starting your culinary exploration, we'll provide all the knowledge and inspiration you need to master this delectable pastry. Get ready to indulge in the sweet and nutty goodness of rugelach pinwheels, a treat that's sure to become a favorite in your kitchen.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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.

Tips:

For a richer flavor, use dark chocolate instead of semisweet chocolate.
If you don't have sour cream, you can substitute plain yogurt or buttermilk.
To make the rugelach pinwheels ahead of time, freeze them unbaked for up to 2 months. When you're ready to bake them, thaw them overnight in the refrigerator and then bake them according to the recipe instructions.
Rugelach pinwheels are best served warm, but they can also be stored at room temperature for up to 3 days.

Conclusion:

Rugelach pinwheels are a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. So next time you're looking for a sweet treat, give rugelach pinwheels a try!