No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Rugelach Pinwheels

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

  • Yield: Makes about 50 cookies
Rugelach Pinwheels

Source: The Martha Stewart Show, September Fall 2007


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


  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 (24)

  • Gwynster 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.

  • 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

  • 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.

  • 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!

  • 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!

  • 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!

  • 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. :)

  • 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.

  • oberta 19 Mar, 2010

    Martha, Its Pasover no FLOUR products get it. Go and speak to some jewish chefs

  • oberta 19 Mar, 2010

    Martha, Its Pasover no FLOUR products get it. Go and speak to some jewish chefs

  • krmez 26 Oct, 2008

    The video clip tells the dimensions of the dough if anyone's interested. Mine was about like theirs but did not roll out as smoothly

  • krmez 26 Oct, 2008

    I, too, had trouble with the dough being soft. Next time I'll try letting the cream cheese JUST get to room temp. and stop processor a little sooner. I wish the recipe would've given dimensions for the rectangle. I have an easier time rolling out that way. Mine didn't stick to parchment and are quite good. I used combo of dried cherries and cranberries instead of raisins.

  • DianneIrwin 29 Jun, 2008

    Well, in my humble opinion...whatever Martha teaches is OK by me. For the Love of Mike....what is all the complaining about...whatever culture is discussed/taught is fine by me because gee...I thought we were all living on the same planet!

  • Tinitiny 29 Jun, 2008

    This recipe turn out to be delicious. It's a little bit hard to roll and assemble. Need a lot of flour to roll and not too much apricot preserve this will prevent from sticking. I use a silpat baking sheet instead of parchment paper. Silpat it's a silicone baking sheet that is reusable and it's handy to have instead of buying a parchment paper.

  • illady 27 Jun, 2008

    I enjoyed hearing the tradition of the making of this cookie and when it can and cannot be used. I enjoy learning about others cultures and beliefs. Thank you.

  • phyjos 18 Apr, 2008

    I make rugelach all the time - if you leave out the sugar in the dough it will give it more body and easier to roll. Refrigerate the dough over night - 2 hours doesn't get it cold enough. If you are having trouble rolling it up, try using less filling. The reason they stick to the parchment may also be because of too much of the preserves. Remember, you are rolling these up, so you don't need as much filling as you think you might.

  • grannyfranny1 17 Apr, 2008

    This is not for passover. It has flour and flour cannot br used for passoverr. Shame on you.

  • SuBee618 6 Apr, 2008

    I found this dough to be extremely hard to work with. It got quite soft while rollig it out and then stuck and tore when trying to roll it up. Did anyone else have difficulty and if not....any tips would be great. I didn't find the traditional rugelach hard at all. Suggestions.

  • redguide 26 Feb, 2008

    Oh sorry, I forgot to add that Rosh Hashanah is the Jewish New Year and you could certainly eat Rugelach then.....rg

  • redguide 26 Feb, 2008

    Because the question was asked ;Passover celebrates the exodus of the Jews from Egypt and their escape from slavery. they had to leave in such a hurry that they could not wait for the bread dough to riise before baking it. One of the main foods on the Passover table is Matzo, matzo may be made from flour derived from five types of grain: wheat, barley, spelt, oats and rye. The dough for matzo is made when flour is added to water only, which has not been allowed to rise for more than 18n n n n n n 22 minutes prior to baking.This is a very important part of Passover and the whole celebration lasts for 7 or 8 days' To all my lovelt jewish friends who include me in Passover each year, I hope I got this all right. I love the stories....rg

  • MayMAMA 26 Jan, 2008

    What is Rash Hashana? Why Ap flour not permitted in Passover?What about eggs?

  • aps254 30 Dec, 2007

    This recipe was done for Rosh Hashana...not Passover..if you notice the episode was in September...not the spring when passover is!

  • barbr1 11 Dec, 2007

    I followed this recipe exactly according to the directions. The pinwheels stuck to the parchment paper. Do you have any idea why this happened. Thanks, Barbara

  • railav 15 Nov, 2007

    Rugelach Pinwheels are not a passover receipe. all purpose flour is not allowed during passover.

Related Topics