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Recipe by Rachel Berger

Chocolate Cream Cheese Pinwheels

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Dairy Dairy
Easy Easy
36 Servings
Allergens

These cookies and flaky and delicious and present beautifully on any kiddush or simcha table. Just remember to mark them as dairy! Yields 3 dozen

Ingredients

Dough

  • 3 cups Glicks Flour 

  • 1/4 cup sugar

  • 1 cup (2 sticks) butter, cold (cut into small pieces)

  • 3 egg yolks (reserve whites)

Chocolate Cream Cheese Filling

  • 1/2 cup cream cheese

  • 1/4 cup sugar

  • 1/4 cup Gefen Cocoa

  • 1 egg white

Directions

Prepare the Dough

1.

Combine flour and sugar. Cut in butter and mix until dough resembles coarse crumbs. Little clumps of butter are fine, as that will give the cookies a nice flakey texture. Add egg yolks, sour cream, cream cheese, and vanilla. Blend until mixture forms a ball of dough. (You can mix by hand or in food processor or mixer).

2.

Divide dough into three equal parts and shape each into a chubby rectangle. Wrap each rectangle well with plastic wrap. Refrigerate at least six hours or overnight.

Assembly

1.

Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with Gefen Parchment Paper.

2.

Combine the filling ingredients in a small bowl and mix until smooth, then set aside.

3.

Unwrap a rectangle of dough and put it onto a piece of parchment paper sprinkled with granulated sugar. Roll the rectangle into an eight-by-10-inch rectangle, about a quarter inch thick. (If it feels sticky, dust lightly with granulated sugar or a little flour.)

4.

Spread dough with one third of the chocolate cheese filling (about 1/8th of an inch thick). Carefully roll the rectangle tightly along the long side. Slice cookies off the roll with a sharp knife, slightly less than half an inch thick.

5.

Place each pinwheel flat on the parchment paper, and sprinkle with a pinch of granulated sugar. Bake for 15 to 16 minutes, until golden brown.

6.

Refrigerate if not consumed within one day. Freezes well.

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Chocolate Cream Cheese Pinwheels

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