Rugelach Pinwheels

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Nutritional Info
  • Servings Per Recipe: 50
  • 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

View full nutritional breakdown of Rugelach Pinwheels calories by ingredient
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Adapted from the Sweet On You Bakery via The Martha Stewart Show
Adapted from the Sweet On You Bakery via The Martha Stewart Show

Number of Servings: 50


    1 package (8 oz) cream cheese, room temperature
    1 cup (2 sticks) unsalted butter, room temperature
    1/4 cup granulated sugar
    2 cups sifted bleached all-purpose flour

    1/4 cup plus 2 tablespoons granulated sugar
    1/4 cup packed light-brown sugar
    1 T pumpkin pie spice
    3/4 cup dried cranberries (sweetened used in nutritional info)
    1 cup walnuts, chopped finely
    1-1/2 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.

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