Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Rugelach Recipe
    Lost? Site Map

    Pumpkin Rugelach

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    pammyowl's Note:

    From Amanda and Merrill A savory version of the sweet rugelach. Haven't tried it yet, but it looks promising!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Prepare the dough. Cut the butter and cream cheese into tablespoon-sized pats and let soften for 10-15 minutes. Pulse the flour and salt in the food processor, and then add the semi-softened butter and cream cheese and pulse several times, until the mixture has formed large crumbly chunks (this can also be done very easily with a pastry knife, if you've got a sleeping baby and don't want to use the food processor). Gather the dough together into two large balls, flatten into disks and wrap in plastic wrap. Refrigerate for two hours or up to overnight. While the dough is chilling, prepare the filling. Heat 3 tablespoons of olive oil in a large skillet over medium heat until shimmery. Toss in the chopped shallots, sage, and aleppo and cook for 2 minutes. Stir in the pumpkin puree and cook for 5 minutes more, to help evaporate some of the water in the pumpkin. Season with two healthy pinches of kosher salt and freshly ground pepper. Remove from the heat to cool down (the filling should not be hot when you spread it on the dough). Preheat the oven to 350 degrees. When the dough has chilled, roll each disk into a 12" circle on a well-floured board. Make sure you flour the underside of the dough often, so that it doesn't stick. Spread half of the cooled pumpkin filling onto each disk, and then distribute half of the finely chopped walnuts over each disk. Using a bench scraper (or knife, or pizza cutter), cut the dough into 16 triangles. Roll up each triangle, starting from the base, to form a crescent, and place on a parchment paper-lined cookie sheet. Beat the egg with a teaspoon of water and brush lightly onto the rugelach. Top each rugelach with flaky sea salt or finely grated parmesan (I prefer the sea salt, my husband prefers parmesan, so I make half of each kind). Bake for 25 minute.

    Browse Our Top Christmas Recipes

    Ratings & Reviews:

    • on December 20, 2013

      55

      What a great recipe. The dough is fantastic and the mix of pumpkin and sage always wonderful.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pumpkin Rugelach

    Serving Size: 1 (735 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 68.0
     
    Calories from Fat 35
    51%
    Total Fat 3.9 g
    6%
    Saturated Fat 1.6 g
    8%
    Cholesterol 13.6 mg
    4%
    Sodium 98.4 mg
    4%
    Total Carbohydrate 6.7 g
    2%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.3 g
    1%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    fresh sage leaves

    kosher salt

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites