Best 2 Pumpkin Ginger Rugelach Recipes

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Indulge in the delightful symphony of flavors and textures with our enticing pumpkin ginger rugelach. These delectable pastries are a harmonious blend of sweet pumpkin filling and aromatic ginger, wrapped in a flaky, buttery dough. Each bite offers a satisfying crunch followed by a burst of warm spices and the comforting sweetness of pumpkin.

Our collection of recipes provides you with two irresistible variations of this classic treat. The first recipe features a traditional cream cheese filling, while the second tantalizes your taste buds with a delightful orange marmalade filling. Both variations are sure to leave you craving for more.

Get ready to embark on a culinary journey as we guide you through the steps of creating this delectable pastry. With our easy-to-follow instructions, you'll be able to impress your family and friends with your newfound baking skills. So, gather your ingredients, preheat your oven, and let's embark on this delicious adventure together.

Let's cook with our recipes!

PUMPKIN RUGELACH WITH CREAM CHEESE ICING



Pumpkin Rugelach with Cream Cheese Icing image

This pumpkin rugelach recipe with a rich cream cheese icing is my twist on this classic pastry. The dough can be made ahead and refrigerated, which makes the recipe ideal for the busy holiday season. -Justine Duffy, Wooster, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 16

2 cups butter, softened
12 ounces cream cheese, softened
1/8 teaspoon salt
3-3/4 cups all-purpose flour
1 can (15 ounces) pumpkin
3 tablespoons plus 1 cup sugar, divided
3 tablespoons honey
1 teaspoon vanilla extract
4-1/2 teaspoons ground cinnamon
1 large egg
1 tablespoon 2% milk
ICING:
12 ounces cream cheese, softened
1 cup confectioners' sugar
2/3 cup 2% milk
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter, cream cheese and salt until blended. Gradually beat in flour. Divide dough into 3 portions. Shape each into a disk; wrap and refrigerate 1 hour. , Preheat oven to 350°. In a small bowl, combine pumpkin, 3 tablespoons sugar, honey and vanilla. Mix cinnamon and remaining 1 cup sugar. On a lightly floured surface, roll each portion of dough into a 14-in. circle. Spread each with a third of the pumpkin mixture and sprinkle with 1/4 cup sugar mixture., Cut dough into 12 wedges. Roll up from wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. Whisk together egg and milk; brush over pastries. Sprinkle with remaining sugar mixture., Bake until bottoms are browned , 18-22 minutes. Remove from pans to wire racks to cool completely. In a small bowl, beat icing ingredients; drizzle over pastries. Let stand until set.

Nutrition Facts : Calories 258 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 154mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

RUGELACH



Rugelach image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 4 dozen cookies

Number Of Ingredients 12

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Steps:

  • Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
  • To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
  • On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Tips:

  • To make perfect rugelach, use cold butter. This will help the pastries stay flaky and prevent them from spreading too much in the oven.
  • If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
  • To make the rugelach ahead of time, simply freeze them unbaked. When you're ready to bake them, thaw them overnight in the refrigerator and then bake them according to the recipe instructions.
  • Rugelach can be filled with a variety of different fillings. Some popular options include chocolate, nuts, and fruit.
  • Rugelach can be served for breakfast, lunch, or dessert. They're also a great snack to have on hand.

Conclusion:

Rugelach are a delicious and versatile pastry that can be enjoyed by people of all ages. They're perfect for any occasion, whether it's a special holiday or just a casual get-together. With so many different filling options to choose from, there's sure to be a rugelach that everyone will love. So next time you're looking for a sweet treat, give rugelach a try. You won't be disappointed!

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