Best 2 Rugelach Pinwheels Recipes
Indulge in the delightful world of Rugelach Pinwheels, a delectable treat that combines rich flavors, flaky pastry, and a hint of nostalgia. Originating from Jewish communities in Eastern Europe, these crescent-shaped pastries have become a beloved delicacy enjoyed by people worldwide. Rugelach Pinwheels boast a versatile filling, ranging from traditional walnut and cinnamon to sweet jams, chocolate, and even savory options like cheese and herbs. With their unique spiral shape, they offer a tantalizing combination of textures, from the crisp outer layer to the soft, tender interior. Whether you're a seasoned baker or just starting, our collection of Rugelach Pinwheel recipes caters to all skill levels. From our classic recipe that captures the authentic taste of traditional Rugelach to our innovative variations that introduce unique flavor combinations, there's a recipe here for every palate. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more of these irresistible pastries.
Let's cook with our recipes!
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.
RUGELACH PINWHEELS
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
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:
- Use cold butter: This will help to keep the dough flaky. If the butter is too warm, it will melt and the dough will be more difficult to work with.
- Don't overwork the dough: Overworking the dough will make it tough. Mix the ingredients just until they come together.
- Chill the dough before rolling it out: This will help to make the dough easier to work with and will prevent it from sticking to your work surface.
- Use a sharp knife to cut the dough: This will help to create clean, even slices.
- Bake the rugelach until they are golden brown: This will ensure that they are cooked through.
Conclusion:
Rugelach are a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dessert. They are easy to make and can be customized to your liking. With a few simple tips, you can create perfect rugelach that will impress your family and friends.
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