Raspberry Rugelach Pinwheels - Dinner With Julie

Raspberry Rugelach Pinwheels


November 9, 2014

from Elizabeth Baird and Emily Richards, via Christmas in November

  • Makes: Makes about 75 rugelach.



1 pkg. cream cheese, at room temperature

1 cup butter, at room temperature

2 Tbsp. sugar

1/4 tsp. salt

1/4 tsp. almond extract

2 cups all-purpose flour


3 oz. white chocolate, finely chopped

1 cup finely chopped almonds

1/2 cup sugar

1 tsp. cinnamon

3/4 cup raspberry jam


1Preheat the oven to 350F and line two rimmed baking sheets with parchment.

2In a large bowl, beat the cream cheese and butter until blended. Beat in the sugar, salt and almond extract. Stir in the flour, 1/2 cup at a time. Shape into four 3-inch squares; wrap and chill until firm.

3Working with one square at a time, roll the dough out on a lightly floured surface into an 8x10-inch rectangle.

4In a bowl, stir together the chocolate, almonds, sugar and cinnamon. Spread 3 Tbsp. of the jam over the rectangle, leaving a half inch border along one long edge.

5Sprinkle a quarter of the chocolate mixture over the jam. Starting at a long edge opposite the un-jammed border, roll up firmly. Repeat with the remaining dough and filling. Chill rolls until firm, about 2 hours. (Logs can be wrapped at this point and frozen for up to 6 months.)

6Preheat the oven to 350F. Cut into 1/2 inch slices and arrange 1 inch apart on the prepared sheets. Bake until light golden on the bottom and the filling bubbles, about 18 minutes.

7Let the cookies firm up for 5 minutes before transferring to wire racks to cool.