A delectable swirl of raspberry preserves make these tasty pinwheels an eye-catching addition to any tea table. Pictured with Chocolate Macaroon Tartlets.
Raspberry Rugelach Pinwheels
Serves: Approximately 34
- 4 ounces cold cream cheese, cubed
- ½ cup cold unsalted butter, cubed
- 1 cup all-purpose flour
- 5 tablespoons granulated sugar, divided
- ⅛ teaspoon salt
- ⅓ cup finely chopped golden raisins
- ⅓ cup finely chopped toasted walnuts
- 2 tablespoons firmly packed light brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅓ cup raspberry preserves
- White sanding sugar, for sprinkling
- Let cream cheese and butter stand at room temperature for 20 minutes.
- In the work bowl of a food processor, pulse together flour, 2 tablespoons granulated sugar, and salt until well combined, approximately 6 times. Scatter cream cheese and butter on top of flour mixture. Pulse together until mixture comes together and resembles large curds, 20 to 25 times, stopping to scrape sides of bowl as needed.
- Turn out dough onto a lightly floured surface. Using a rolling pin, roll out dough into a 5×4-inch rectangle, 1 inch thick. Wrap in plastic wrap, and refrigerate for 2 hours.
- In a medium bowl, stir together raisins, walnuts, brown sugar, cinnamon, ginger, and remaining 3 tablespoons granulated sugar.
- Let dough stand at room temperature for 10 to 15 minutes. On a lightly floured surface, using a rolling pin, roll out dough into a 12×10½-inch rectangle. Spread preserves onto dough, leaving a ½-inch border on a long side. Sprinkle raisin mixture over preserves. Starting on opposite long side, roll up dough, jelly roll style; pinch seam to seal. Wrap dough log in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 325°. Line 2 rimmed baking sheets with parchment paper.
- Remove plastic wrap from dough log. Using a serrated knife, gently cut log crosswise into ¼-inch-thick rounds. Place rounds 1 inch apart on prepared baking sheets. Sprinkle with sanding sugar.
- Bake until cookies are lightly golden, 15 to 20 minutes. Let cool on baking sheets for 3 minutes. Remove from baking sheets, and let cool on wire racks. Store at room temperature in an airtight container with layers separated by wax paper for several hours.
Make-Ahead Tip: The dough log for Raspberry Rugelach Pinwheels can be prepared the day before, wrapped in plastic wrap, and refrigerated overnight. When ready to use, remove plastic wrap, slice, and bake as directed.