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2 cups all-purpose flour
1/2 cup sifted icing sugar
1/2 tsp salt
1 cup cold unsalted butter
1/2 250-g block cream cheese, cold
1 cup thick apricot jam
1 cup finely chopped nuts, such as pecans
1/2 cup raisins
In a bowl, use a fork to stir flour with icing sugar and salt. Cut butter and cream cheese into 1-inch (2.5-cm) cubes. Add to bowl. With a pastry blender or 2 knives, cut butter and cream cheese into flour mixture until dough is the consistency of small peas. Work with your hands until it resembles coarse meal. Press dough into a ball. (Or measure flour, icing sugar and salt into bowl of a food processor fitted with a metal blade. Add cubed butter and cream cheese. Pulse, just until mixture is crumbly. Do not overmix.) If dough is too soft to roll, wrap and refrigerate for at least 1 hour or up to a week
When ready to roll cookies, divide cold dough into 2 pieces. On a lightly floured board, using a floured rolling pin, roll half of dough into a 9x11-inch (23x28-cm) rectangle, about 1/2 inch (1 cm) thick. Spread with 1/2 cup (125 mL) jam, then sprinkle with 1/2 cup (125 mL) nuts and 1/4 cup (50 mL) raisins. Roll tightly from long side into a jelly roll. Seal edges. Repeat with remaining dough and filling. Refrigerate, covered, until firm, at least 30 minutes
Preheat oven to 350F (180C). Slice cold dough into 1/4-inch- (0.5-cm-) thick pinwheels. Place on ungreased baking sheets. Bake in centre of 350F (180C) oven until golden, from 11 to 12 minutes. Remove to racks to cool. Store in an airtight container at room temperature or freeze.
Calories 76, Protein 0.8g, Carbohydrates 8.2g, Fat 4.7g, Fibre 0.3g.
Traditionally served during the Jewish festival of Hanukkah, buttery rugelach are usually rolled into little crescents with a crunchy nut-and-jam filling. Try our new streamlined pinwheels--just as melt-in-your-mouth delicious but much less time-consuming. For time-honoured roll-ups, try our variations.
Stir finely grated peel of 1 orange into flour mixture and sprinkle 1 cup (250 mL) semi-sweet chocolate chips over filling. Proceed as above.
Divide dough into 4 pieces and wrap each with plastic wrap. On a lightly floured board, using a floured rolling pin, roll 1 piece into a 12-inch (30-cm) circle, about 1/8 inch (0.3 cm) thick. Spread 2 tablespoons (30 mL) jam over circle, right to edges, and sprinkle with 1/4 cup (50 mL) nuts and 2 tablespoons (30 mL) raisins. Cut each circle into 16 pie wedges. Roll up wedges, starting at wide end. Place on an ungreased cookie sheet, point-side down. Repeat with remaining dough and filling. For a glazed finish, whisk 1 egg and lightly brush over cookies. Sprinkle with granulated sugar, a total of about 2 tablespoons (30 mL). Bake in centre of 350F (180C) oven until golden, from 13 to 15 minutes.
Stir grated peel of 1 lemon into flour mixture. Sprinkle a total of 1/2 cup (125 mL) finely chopped banana chips and 1/4 cup (50 mL) shredded coconut on filling. Proceed as above.