Raspberry Rugelach Pinwheels

Raspberry Rugelach Pinwheels

AuthorJulie
Yields1 Serving
Dough
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
Filling
3 oz. white chocolate, finely chopped
1 cup finely chopped almonds
1/2 cup sugar
1 tsp. cinnamon
3/4 cup raspberry jam
1

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

2

In 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.

3

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

4

In 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.

5

Sprinkle 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.)

6

Preheat 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.

7

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

Ingredients

Dough
 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
Filling
 3 oz. white chocolate, finely chopped
 1 cup finely chopped almonds
 1/2 cup sugar
 1 tsp. cinnamon
 3/4 cup raspberry jam

Directions

1

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

2

In 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.

3

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

4

In 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.

5

Sprinkle 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.)

6

Preheat 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.

7

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

Raspberry Rugelach Pinwheels
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2 comments on “Raspberry Rugelach Pinwheels

  1. Sabina
    December 15, 2021 at 10:19 am

    Good morning,

    just making the pinwheel rugalash and when creating the 3 inch cubes to let cool in fridge they came out to 2 1/2 inch cubes. Also, the recipe says 1 package of cream cheese. Would that be the 250g package? Hope so. That is what I used.

    Hope to hear from you soon. The cubes are in the fridge!

    Sabina

    • Julie
      December 22, 2021 at 7:02 pm

      Yes, it is!

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