RUGELACH PINWHEELS
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
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.
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Sibusiso Mhambi
[email protected]I'm not sure what went wrong, but my rugelach pinwheels turned out terrible. The pastry was burnt and the cream cheese filling was curdled. I guess I'll stick to buying them from the bakery.
Patriot
[email protected]I tried making these rugelach pinwheels, but they didn't turn out well. The dough was too sticky and the filling was too runny. I think I need more practice.
Ulemo Mkete
[email protected]These rugelach pinwheels were a disappointment. The pastry was tough and the cream cheese filling was bland. I won't be making these again.
Marufa Sadiya
[email protected]The rugelach pinwheels were a bit dry, but the flavor was good. I think I would add more butter to the dough next time.
Catherine Kealy
[email protected]These rugelach pinwheels were a bit too sweet for my taste, but they were still good. The pastry was flaky and the cream cheese filling was smooth and creamy. I think I would have liked them better if they had been less sweet.
Soola Casbi
[email protected]Easy to make and delicious!
samson abraham
[email protected]These rugelach pinwheels were delicious! The pastry was flaky and buttery, and the cream cheese filling was sweet and tangy. I loved the addition of the chopped nuts. These were a perfect treat for my holiday party.
Gunner Shelton
[email protected]Loved these rugelach pinwheels! The cream cheese filling was smooth and creamy, and the pastry was flaky and buttery. I especially liked the addition of the cinnamon sugar. These were a perfect treat for breakfast or brunch.
Sajib hossen Nirob
[email protected]These rugelach pinwheels were easy to make and turned out beautifully. The dough was a little sticky, but it was easy to work with. The filling was delicious and the pastry was flaky. I will definitely make these again!
Jesse Fajardo
[email protected]I'm not a huge fan of rugelach, but these pinwheels were surprisingly good. The pastry was light and flaky, and the cream cheese filling was sweet and creamy. I especially liked the addition of the walnuts. Overall, I thought these were a great treat
Javier Payan
[email protected]These rugelach pinwheels were a hit at my holiday party! Everyone loved them, and they were gone in no time. The cream cheese filling was perfectly sweet and tangy, and the pastry was flaky and delicious. I will definitely be making these again!