Rugelach Pinwheels
Delight your taste buds with these irresistible Rugelach Pinwheels—an elegant twist on the classic Jewish pastry! Featuring a tender, cream cheese-based dough, these bite-sized treats are rolled into delicate spirals filled with layers of sweet apricot preserves, cinnamon-sugar, and a medley of finely chopped walnuts and raisins. Perfectly golden and flaky, each pinwheel is brushed with a glossy egg wash for a bakery-worthy finish. With just 30 minutes of hands-on preparation, these stunning cookies are ideal for holiday dessert platters, coffee breaks, or anytime snacking. Whether served warm or at room temperature, Rugelach Pinwheels are guaranteed to impress with their beautiful presentation and complex flavor profile.
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Recipe Information
Ingredients
- 226 grams Cream cheese, softened
- 226 grams Unsalted butter, softened
- 280 grams All-purpose flour
- 50 grams Granulated sugar
- 2 teaspoons Ground cinnamon
- 120 grams Walnuts, finely chopped
- 100 grams Raisins, finely chopped
- 100 grams Apricot preserves
- 1 Egg yolk
- 1 tablespoon Water
Instructions
In a large mixing bowl, use a hand or stand mixer to cream together the softened cream cheese and unsalted butter until smooth and fully combined.
Gradually add the all-purpose flour to the mixture, stirring just until a dough forms. Divide the dough into two equal portions, flatten into disks, wrap each in plastic wrap, and refrigerate for at least 2 hours or up to overnight.
In a small bowl, mix together the granulated sugar and ground cinnamon. Set this mixture aside.
Lightly flour your work surface and roll out one disk of dough into a 12-inch square. Spread half of the apricot preserves evenly over the dough, leaving a small border around the edges.
Sprinkle half of the cinnamon-sugar mixture, half of the chopped walnuts, and half of the chopped raisins evenly over the apricot layer.
Using your fingers or a bench scraper, carefully roll the dough into a tight log starting from one side. Wrap the log in plastic wrap and refrigerate while you repeat the process with the second disk of dough and remaining filling ingredients.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
Remove the chilled logs from the refrigerator and trim the ends if uneven. Slice each log into 1/2-inch thick pinwheels and place them cut-side down on the prepared baking sheets, spacing them about 1 inch apart.
In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the tops of the pinwheels lightly with the egg wash.
Bake the pinwheels in the preheated oven for 18-20 minutes, or until golden brown and flaky.
Allow the Rugelach Pinwheels to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 5.9 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 58 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
