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Rugelach Pinwheels

37

Pastry chef Judy Roll and baker Rebecca Martin make traditional Jewish rugelach with Martha.

  • Yield: Makes about 50 cookies

Source: The Martha Stewart Show, September Fall 2007

Ingredients

For the Dough

  • 1 package (8 ounces) cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
  • 1/4 cup granulated sugar
  • 2 cups sifted bleached all-purpose flour

For the Filling

  • 1/4 cup plus 2 tablespoons 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
  • 1/2 cup apricot preserves, heated and cooled slightly

For the Topping

  • 1 cup sugar
  • 2 teaspoons ground cinnamon

Directions

  1. 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.

  2. Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.

  3. 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. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.

  4. Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.

  5. Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the 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.

Reviews Add a comment

  • MS112604308
    3 NOV, 2012
    For those asking about the dimensions, the video says to roll each half into a 12x18" rectangle then roll up from the longer side. I'm trying these this weekend to see if they should be added to my Christmas baking list -- they sound and look delicious. I've never cared too much for rugelach because the interior is usually not cooked long enough for my taste. This is mentioned in the video too. Maybe it will change my opinion of rugelach.
    Reply
  • Mybobba
    15 APR, 2012
    I just read this recipe and the comments, looks to me like it is meant for Hanukkah not Passover or all year. I can't believe some people will go to extremes to find fault for a good recipe, just don't make it for Passover or adept it. I am going to try it since it sounds so good. Thanks
    Reply
  • malomar1
    8 FEB, 2012
    Martha as in your December issue you chose to leave any Hanukkah recipes or crafts out. Maybe this would have been a good idea. As for Happygolucky612 you can't just substiute for flour it doesnt work. Be sensitive to other religions it will lead to world peace.
    Reply
  • Happygolucky612
    8 FEB, 2012
    Those of you who are religious can put in the specific ingredients that conform to your religious standards and holiday! If there is an ingredient you can't put in, just substitute it with something else!
    Reply
  • Happygolucky612
    8 FEB, 2012
    This recipe is not only for religious purposes.....other people who don't share the same religious holidays just like to make these cookies because they like the taste!
    Reply
  • Happygolucky612
    8 FEB, 2012
    It is really disgraceful to see woman complain about Martha's ingredients as I believe everyone should be "grateful" for her sharing her recipies instead of criticizing her ingredients!
    Reply
  • smileyface2
    7 FEB, 2012
    This recipe is delish! The only thing I did was to add 1/4 of a teaspoon of salt to my dough. The dough rolled out perfectly and it does say to roll it out to 1/8 of an inch as apposed to giving dimensions. I do not have a food processor so just used my hand mixer to blend the cream cheese butter sugar and salt together then mixed the flour in with a spoon. I will be keeping this recipe for sure. :)
    Reply
  • Ariellaheather
    22 MAR, 2010
    interesting recipe but has nothing to do with passover. A little like making Santa's sleigh for easter eggs--very insulting to any one who feels religious holidays should actually be religious.
    Reply
  • oberta
    19 MAR, 2010
    Martha, Its Pasover no FLOUR products get it. Go and speak to some jewish chefs
    Reply
  • oberta
    19 MAR, 2010
    Martha, Its Pasover no FLOUR products get it. Go and speak to some jewish chefs
    Reply