These pinwheel rugelach streamline the fussy classic into two slice-and-bake logs that produce crisp, jammy cookies — and yes, they smell like trouble (and deliciousness) when baking.
Picture this: you’ve just toweled off after your morning shower, your oatmeal’s in the microwave and you’re looking at yourself in the mirror thinking, “when is vacation again?” Then a noise from the living room snaps you out of it — fluttering, scratching, frantic. Is it a mouse? It sounds like a bird. How could a bird be in the wall? Calm down. It’s probably just outside the thin walls. Sit, eat your oatmeal, everything will be fine… #$%!!!! BIRD! BIRD! BIRD! BIRD! A BIRD FLEW OUT OF THE RADIATOR. It’s throwing itself against the window. Help!
You do the only sensible thing and call your husband, who isn’t at work yet — how dare he leave you home with a WILD ANIMAL beating on the walls. You open the other window, too, afraid to approach the one the bird is smashing because you’ve seen the movies. But the bird refuses that window; it wants that exact one and you think, “wow, you really aren’t that bright, are you?” but you don’t say “birdbrain.” You get the husband on the phone; he’s laughing and you mentally file for divorce.
You calm down enough to open the window the bird is trying to escape from; it cowers behind your jade plants. Now both windows and even the front door (which doesn’t technically lead outside but whatever) are wide open. Fifteen minutes of nothing. “Come on little birdie!” you plead. “Fly! Out the window!” It finally flies into the middle of the living room, lands on the floor — No! The OTHER way! — and whooshes out the open window. Then you pour Baileys over your oatmeal. Kidding. Actually you update your blog. Who wouldn’t?
Speaking of jittery experiences… okay, scratch that awkward segue. A few months ago I went on The Martha Stewart Show. Despite feeling hoodwinked for not being warned we’d be called out, the show that day wasn’t all about us. Martha had as guests the two women who run Sweet On You Bakery in Stamford, Connecticut; they made their signature pinwheel rugelach cookies on air. I adore rugelach — maybe too much — and while they were rolling, I questioned why anyone would change what’s perfect. (I do that all the time.)
Traditional rugelach are shaped like tiny crescents — and I’ll post a recipe for those soon — but these bakers said they disliked how the centers got soft. I, on the other hand, love a soft center, and initially wrote these off.
When the cookies were handed out to the audience they were unbelievably good — “Holy wow” good — the kind you can’t wait to blog about. Last night I tried them again, and if possible they were even better. Thin like a cookie but with the traditional rugelach flavor and a hint of a soft center. They’ll scent your apartment gloriously; you might get an unexpected guest the next morning. If that happens — and don’t say I didn’t warn you — cover the cookies (literally and figuratively) and don’t bother reasoning with the intruder.
Rugelach are my favorite cookies but the classic method is fiddly: roll many small circles of dough, spread warmed jam and dry ingredients, cut into 8–16 tiny wedges, roll each wedge into crescents, brush with egg wash, and sprinkle more sugar before baking. A-yee. These pinwheels use the same dough and ingredients but save time by rolling the dough into two large logs you slice and bake as needed. They’re beautiful, too. For the holidays I make a few logs and freeze them; thaw at room temperature for 30 minutes before slicing.
Although apricot jam, raisins and walnuts are traditional, you can substitute other jams, dried fruits or nuts. We’ve used dried tart cherries because my husband hates raisins, and we’ve used tiny currants (no chopping needed) and even swapped half with mini chocolate chips for the chocolate fans.
New notes (12/22/14): added tips for rolling, slicing, cooling and re-forming shapes after baking. I found only half the final cinnamon-sugar is needed for dipping; recipe adjusted below.
New note (12/17): there are faster ways to make the dough (no softening needed if you have a food processor). Those streamlining tips apply here; then continue with the rolling, filling and slicing instructions below.
Makes about 50 cookies
Field | Info |
|---|---|
Yields | About 50 cookies |
Prep notes | Dough requires chilling (see method); logs chill 1+ hour before slicing; dough chill 2 hours if using refrigerator method. |
Bake time | 15–20 minutes per batch (until lightly browned) |
Difficulty | Not specified (recipe simplifies traditional method by using logs) |
Source | Adapted from Sweet On You Bakery via The Martha Stewart Show |
Ingredient | Amount |
|---|---|
Cream cheese, room temperature | 1 package (8 ounces) |
Unsalted butter, room temperature, cut small | 1 cup (2 sticks) |
Granulated sugar | 1/4 cup |
Unbleached all-purpose flour, sifted | 2 cups |
Coarse or kosher salt | 1/4 teaspoon |
Ingredient | Amount / notes |
|---|---|
Granulated sugar | 1/4 cup plus 2 tablespoons |
Light brown sugar, packed | 1/4 cup |
Ground cinnamon | 1/2 teaspoon |
Golden raisins (or dried fruit), chopped fine | 3/4 cup |
Finely chopped walnuts (or other nut), toasted if possible | 1 cup |
Apricot or raspberry preserves, heated and cooled slightly | 1/2 cup |
Ingredient | Amount |
|---|---|
Granulated sugar | 1/2 cup |
Ground cinnamon | 1 1/2 teaspoons |
Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add the sugar and continue processing until fully incorporated. Add the flour and salt and pulse just until the dough comes together.
No food processor? Use a stand mixer or electric beaters. Beat the butter and cream cheese until light and fluffy, add sugar and beat until combined. Scrape the bowl — cream cheese hides in the bottom — then add salt and flour; mix just until incorporated and no flour remains visible. Divide the dough into two equal pieces, wrap in plastic wrap and refrigerate at least 2 hours.
Meanwhile, prepare the filling: in a medium bowl toss granulated and brown sugars, cinnamon, raisins and walnuts; set aside.
On a lightly floured surface, roll one piece of dough into a rectangle about 1/8-inch thick and roughly 12 inches wide (wider is harder to manage and store). Spread a thin layer of preserves evenly over the dough; sprinkle with the filling mixture. Roll the dough tightly into a log beginning at one long side; wrap the log in plastic wrap and transfer to a baking sheet. Repeat with the second piece of dough. Place both logs in the refrigerator; chill at least 1 hour.
Heat oven to 350°F (175°C). Line baking sheets with parchment paper; set aside. Mix the cinnamon and sugar for the topping and set aside.
Slice the chilled logs crosswise about 1/4 inch thick. Toss each slice in the cinnamon-sugar using a fork to shake off excess. For the first batch, place cookies about 3 inches apart to gauge spread; subsequent trays usually need only about 1 inch between cookies.
Bake until lightly browned, 15 to 20 minutes. If any “tails” or layers spring loose, press the cookie back into a round shape with your fingers as soon as they come from the oven. Let them rest on the baking sheet for 2 more minutes for the shape to set, then transfer to a cooling rack lightly coated with nonstick spray to prevent jammy edges from sticking. Let cool completely.
Repeat with remaining slices and topping.
Once cool, store cookies in an airtight container at room temperature for up to two weeks.
Tip | Source |
|---|---|
Make the dough in a food processor to skip softening; a stand mixer or electric beaters also work. | “Place cream cheese and butter in the bowl of a food processor… Don’t have a food processor? A stand mixer or electric beaters will work.” |
Roll the dough into two logs, chill, then slice — store logs in the freezer for easy holiday baking; thaw 30 minutes before slicing. | “Save you some time by allowing you to roll it into two large logs… In the holiday season, I like to make a few logs and keep them in the freezer… Let them warm up at room temperature for 30 minutes for easiest slicing.” |
For first tray, space slices 3 inches apart to see how much your cookies spread; later trays usually need only about 1 inch. | “On the first batch, place cookies 3 inches apart… I usually find that I only need them an inch or so apart for the rest.” |
Toss slices with cinnamon-sugar using a fork to shake off excess; use only half the original cinnamon-sugar amount for dipping (author’s adjustment). | “Toss each cookie in the cinnamon-sugar mixture with a fork to easily shake excess off… I found that only half of the final cinnamon-sugar was needed for dipping.” |
If edges or layers separate in the oven, press cookies back into shape immediately when they come out and let rest on the sheet for 2 minutes before moving to a rack. | “When you remove them from the oven, if any ‘tails’ or layers have sprung loose, you can use your fingers to press the cookie back into a round shape. Let rest on baking sheet for another 2 minutes… before transferring to a cooling rack.” |
