Rugelach Pinwheels

January 28, 2021 || By: Hope F

I last made these years and years ago with my mom, except they were in the traditional form of rugelach. Recently, I was perusing google, in search of something fun to bake, and I came across these! Naturally, I thought back to when my mom and I made them and how I loved them, so I decided to make them! They are a little more time consuming than regular cookies, but they are worth it (just a lot of refrigerating time). Rugelach usually has berry preserves, raisins, nuts, etc. This one has raspberry preserves and chocolate, since that combination is an all-time yum factor.

Recipe: Prep Time – 4 hours, Cook Time – 20/25 min

Ingredients:

Dough:

  • 1 package (8 ounces) Cream Cheese, room temperature
  • 2 sticks Unsalted Butter (or salted), cut into small pieces, room temperature
  • 1/4 cup Granulated Sugar
  • 2 cups sifted Unbleached All-Purpose Flour
  • 1/4 teaspoon Coarse or Kosher Salt

Filling:

  • A few spoonfuls of Raspberry Jam/Preserves (seedless is best)
  • Mini Chocolate Chips or Finely chopped chocolate

Topping:

  • 1/4 cup Granulated Sugar

How to make Rugelach:

  1. Preheat the oven to 350° F and line a cookie sheet with parchment paper.
  2. In a large bowl, cream the butter and cream cheese with a hand mixer until light and fluffy. Then add the flour and salt, and mix until just combined.
  3. Divide the dough into 2 equal pieces, wrap in plastic wrap, and place in the refrigerator for 2 hours.
  4. On a lightly floured surface, roll out the first piece of dough into a rough rectangle, about 12 inches wide. Spread a thin layer of jam evenly over the dough and sprinkle on the chocolate chips. Starting at one of the long sides, roll the dough into a tight log and wrap it in plastic wrap again. Do the same with the other piece of dough. Refrigerate both for 1 hour.
  5. Slice the chilled logs into about 1/4 inch pieces. Then, roll each cookie in the sugar topping and then place it on the cookie sheet. Space them evenly apart (about 2 inches) in case they spread more than expected.
  6. Bake them for 20-25 minutes, or until they’re lightly browned on top. If any of them have unraveled at the tips/edges, you can press that back onto the cookie and it will re-stick. Let the cookies rest for 2 minutes before eating/transferring to a cooling rack.
  7. They can be stored in an airtight container (at room temp) for up to 2 weeks.
  8. Enjoy!

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