Rugelach Pinwheels


Happy Hanukkah to all those celebrating, I hope the holiday has been great thus far!  Bring these pinwheels to your Hanukkah festivites this weekend and you’ll be sure to impress!

Rugelach pinwheels are a fun twist on the classic Jewish cookie, Rugelach, which usually look like crescent rolls.  

The nuts, raisins, and sugar make for a deliciously sweet filling with a great texture!

The cookies take some time to make, but they are certainly worth the effort!

8oz package cream cheese at room temperature
1 cup (2 sticks) unsalted butter at room temperature
1/4 cup granulated sugar
2 cups flour

For the Filling:
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins, chopped
1 cup finely chopped walnuts or pecans
1/2 cup apricot preserves, heated for 30 seconds in microwave and cooled slightly

For the Topping:
1 cup sugar
2 teaspoons ground cinnamon

Yields 50 cookies

Start by making the dough.  Cream together the cream cheese, butter, and sugar in a stand mixer fitted with the paddle attachment.


Add in the flour and mix until the dough comes together.

Dump the dough out onto a lightly floured surface and form into two even balls of dough.

Wrap the dough in plastic wrap and chill for 2 hours.  If you don’t need all 50 cookies, you could freeze one of the balls of dough for a later use.  


Prepare the filling.  Finely chop the nuts.

Chop up the raisins.

Stir together the nuts, raisins, both sugars, and cinnamon in a bowl and set aside.

Mix together the sugar and cinnamon for the topping and set aside as well. 

Once the dough has chilled, lightly flour your rolling surface and roll the dough out into an 1/8 inch thick rectangle.    

Slice off the ends to clean up the rectangle.

Brush the heated and slightly cooled apricot preserves all over the dough.  Sprinkle the filling mixture evenly over the dough.


Starting at the long side of the rectangle, roll up the dough.

Repeat the whole process with the other ball of chilled dough.

Wrap the logs in plastic wrap and chill for at least an hour.

Preheat the oven to 350 degrees.

Line two baking sheets with parchment paper.

Cut one of the logs into 1/4 inch thick slices.

Coat the slices in the cinnamon sugar and place on the baking sheets.

Bake the pinwheels for 20 minutes.

Remove from the oven and place the whole sheet of parchment on a cooling rack.  The cookies will be very sticky and need to cool on the parchment, don’t try to take them off the parchment right out of the oven.

Repeat the process with the other log of dough.



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