I know. Another cookies recipe. Who is this cookie making imposter you might be wondering. But don’t worry, I made these for our building holiday party last week along with the shortbread and made sure we kept exactly three for our own enjoyment. I also have a confession to make that it is not until this moment (a week later) that I am realizing these cookies were Chris’ favorite of the holiday party bunch and they contain walnuts…which he is mildly allergic to. Ooops!! He survived but sorry honey!! My bad :) Next time I will have to substitute another kind of nut, hazelnuts perhaps or another rugelach variety like poppy seeds. He probably won’t like them as much but he is just in denial about the whole walnut allergy thing. Clearly I am too. Something to work on in the new year i guess.
Cinnamon Walnut Rugelach Pinwheels
Yield: 40-50 cookies
Ingredients
Dough:
8 oz cream cheese, cold and cubed
8 oz / 2 sticks unsalted butter, cold and cubed
¼ cup granulated sugar
2 cups all-purpose flour
½ tsp kosher salt
1 egg yolk
1 tsp vanilla extract
Filling:
¼ cup granulated sugar
¼ cup packed light-brown sugar
½ tsp ground cinnamon
¾ cup golden raisins, or another dried fruit of your choice, chopped fine
1 cup finely chopped walnuts or another nut of your choice, toasted first if you’ve got time
½ cup apricot or raspberry preserves, heated and cooled slightly
Topping:
1 egg, for egg wash
½ cup granulated sugar
2 tsp ground cinnamon
Instructions
Place the flour and salt in the bowl of a food processor fitted with the blade attachment. Pulse several times to combine.
Scatter the cubes of cream cheese and butter over the flour. Pulse until coarse crumbs form, 10 to 12 pulses.
Place the vanilla and yolk in a small bowl and whisk to combine. Drizzle over the butter-flour mixture. Process until the dough starts to clump together.
Transfer dough to a floured surface, divide in half and shape each into a flat square (since we will be rolling into a rectangle it is easier to start with a similar shape), Wrap each in plastic and refrigerate at least 2 hours and up to 3 days (or freeze up to 3 months, thawing in the fridge before using).
Meanwhile, make filling. In a medium bowl, toss together granulated and brown sugars, cinnamon, raisins, and walnuts; set aside.
On a lightly floured surface, roll out 1 piece of dough into a rectangle about ⅛-inch thick, roughly 12 or so inches wide. Spread half of the preserves in a thin even layer over dough; sprinkle with half the filling mixture. Roll dough into a tight log beginning with one of the long sides. Transfer dough log to parchment lined baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.
When ready to bake, heat oven to 350˚F degrees. Line 3 baking sheets with parchment paper. Prepare the topping – in one bowl whisk egg with a tbl or two of water and in another bowl mix together the cinnamon and sugar.
Slice chilled dough logs crosswise, about ¼ inch thick and place an inch or two apart on the prepared baking sheets. Brush each with egg wash and sprinkle with cinnamon sugar mixture.
Bake until golden brown, about 20 minutes. Once cool, cookies can be packed away and stored in an airtight container at room temperature for two weeks.
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