Rugelach Pinwheels

Submitted by Antifreesz

"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."

 

• Ready In: 4hrs 30mins
• Ingredients: 13
• Yields: 4 dozen

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

directions

1. Dough:

2. Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy.
3. Add 1/4 cup sugar and continue processing until fully incorporated.
4. Add flour and pulse just until dough comes together.
5. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.

6. Filling:

7. 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.
8. On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick.
9. Spread a thin layer of preserves over dough; sprinkle with filling mixture.
10. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet.
11. Repeat process with remaining piece of dough.
12. Place dough logs in refrigerator; let chill at least 1 hour.
13. Preheat oven to 350°F; line baking sheets with parchment paper and set aside.

14. Topping:

15. Mix together 1 cup sugar 2 teaspoons cinnamon for the topping; set aside.
16. Slice chilled dough logs crosswise, about 1/4 inch thick.
17. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets.
18. Bake until lightly browned, 18 to 20 minutes.
19. Cool on wire rack.

Reviews

[The Brunette Baker]

The credit for these yummy little things goes to the Sweet On You Bakery via the Martha Stewart show. A video of them being made can be found on her website. I made them tonite and they're wonderful!