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.
Banana-coconut island rugelach
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.