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Raspberry Rugelach Pinwheels

Yields1 Serving

 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

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


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.


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


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.


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.)


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.


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