Rugelach Pinwheels
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
Introduction
Adapted from the Sweet On You Bakery via The Martha Stewart ShowAdapted from the Sweet On You Bakery via The Martha Stewart Show
Number of Servings: 50
Ingredients
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Dough
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
Filling
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
Directions
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.
