Rugelach Pinwheels

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 1 (8 ounce) package cream cheese, room temperature
• 1 cup unsalted butter, cut into small pieces, room temperature
• 1/4 cup sugar
• 2 cups flour, sifted bleached all-purpose
• 1/4 cup granulated sugar, plus
• 2 tablespoons granulated sugar
• 1/4 cup light-brown sugar, packed
• 1/2 teaspoon cinnamon
• 3/4 cup golden raisin, chopped
• 1 cup walnuts, finely chopped
• 1/2 cup apricot preserves, heated and cooled slightly
• 1 cup sugar
• 2 teaspoons cinnamon

Recipe

• 1 dough:.
• 2 place cream cheese and butter in the bowl of a food processor and process until smooth and creamy.
• 3 add 1/4 cup sugar and continue processing until fully incorporated.
• 4 add flour and pulse just until dough comes together.
• 5 divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
• 6 filling:.
• 7 in a medium bowl, mix together 1/4 cup plus 2 tablespoons granulated and brown sugar, 1/2 teaspoon cinnamon, raisins, and walnuts; set aside.
• 8 on a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick.
• 9 spread a thin layer of preserves over dough; sprinkle with filling mixture.
• 10 roll dough into a log beginning with one of the long sides; wrap in plastic wrap. transfer dough log baking sheet.
• 11 repeat process with remaining piece of dough.
• 12 place dough logs in refrigerator; let chill at least 1 hour.
• 13 preheat oven to 350°f; line baking sheets with parchment paper and set aside.
• 14 topping:.
• 15 mix together 1 cup sugar 2 teaspoons cinnamon for the topping; set aside.
• 16 slice chilled dough logs crosswise, about 1/4 inch thick.
• 17 toss each cookie in the cinnamon-sugar mixture. place cookies 3 inches apart on prepared baking sheets.
• 18 bake until lightly browned, 18 to 20 minutes.
• 19 cool on wire rack.