Rugelach Pinwheels
- Minutes to Cook:
- Number of Servings: 50
Ingredients
Dough1 package (8 oz) cream cheese, room temperature1 cup (2 sticks) unsalted butter, room temperature1/4 cup granulated sugar2 cups sifted bleached all-purpose flourFilling1/4 cup plus 2 tablespoons granulated sugar1/4 cup packed light-brown sugar1 T pumpkin pie spice3/4 cup dried cranberries (sweetened used in nutritional info)1 cup walnuts, chopped finely1-1/2 cup apricots preserves, O organic used in nutritional information
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, dried cranberries, and walnuts. Divide into thirds and 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. 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.
Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the remaining 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.
Serving Size: 1 cookie
Number of Servings: 50
Recipe submitted by SparkPeople user JAC-ATTACK.
Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, dried cranberries, and walnuts. Divide into thirds and 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. 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.
Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the remaining 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.
Serving Size: 1 cookie
Number of Servings: 50
Recipe submitted by SparkPeople user JAC-ATTACK.
Nutritional Info Amount Per Serving
- Calories: 121.4
- Total Fat: 7.0 g
- Cholesterol: 15.1 mg
- Sodium: 14.4 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 0.5 g
- Protein: 1.3 g