PUMPKIN RUGELACH
Steps:
- Preheat oven to 350 F. In the bowl of a food processor, combine cream cheese, butter, flour, 1 tsp. sugar, and salt. Process until large crumbs form and just cling together. Remove dough from processor and place on lightly floured work surface. Gather into two balls and form into disks. Wrap separately and refrigerate for at least 2 hours or overnight. Lightly flour work surface. Roll out dough to an 11-inch circle. Spread a thin layer of pumpkin butter (about 1/4 cup) over the pastry circle. Combine 1 tbsp. sugar with 1 tbsp. brown sugar and cinnamon and sprinkle half of this mixture over the pumpkin butter. Sprinkle 2 tbsp. of the pecans over this mixture. Use a pastry wheel or a pizza cutter to cut the pastry circle into 16 wedges. Starting at the base of each wedge, roll up the wedge to form a crescent. Arrange crescents on parchment-lined baking sheets, making sure to tuck the points in the center of each crescent underneath to prevent the rugelach from unrolling. Refrigerate for 30 minutes. Brush refrigerated crescents with egg wash and sprinkle with turbinado sugar. Bake at 350 F for 20 to 25 minutes, until the pastries are puffed and golden brown. Let cool on rack. Serve these with afternoon tea, coffee, or mulled cider to drive away the chill on a fall afternoon.
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[email protected]These pumpkin rugelach were amazing! The filling was perfectly spiced and the dough was flaky and tender. I will definitely be making these again.
Aya El mekhchani
[email protected]These pumpkin rugelach were delicious! The filling was perfectly spiced and the dough was flaky and tender. I will definitely be making these again.
Daniyal Junaid
[email protected]I made these pumpkin rugelach and they turned out great! The filling was delicious and the dough was flaky. I would definitely recommend this recipe.
billy b
[email protected]These pumpkin rugelach were a bit of a disappointment. The filling was bland and the dough was tough. I wouldn't recommend this recipe.
Ashley jynean
[email protected]These pumpkin rugelach were amazing! The filling was perfectly spiced and the dough was flaky and tender. I will definitely be making these again.
nr chaudhari
[email protected]These pumpkin rugelach were delicious! The filling was perfectly spiced and the dough was flaky and tender. I will definitely be making these again.
Lynetta Jackson
[email protected]I made these pumpkin rugelach and they turned out great! The filling was delicious and the dough was flaky. I would definitely recommend this recipe.
Nicoley Gramaje
[email protected]These pumpkin rugelach were a bit of a disappointment. The filling was bland and the dough was tough. I wouldn't recommend this recipe.
Samantha Halstead
[email protected]These pumpkin rugelach were amazing! The filling was perfectly spiced and the dough was flaky and tender. I will definitely be making these again.
Lara Gabriela
[email protected]I made these rugelach for Thanksgiving and they were a huge hit! Everyone loved them. The pumpkin filling was delicious and the dough was so flaky. I will definitely be making these again next year.
Life of Pappi
[email protected]These pumpkin rugelach were delicious! The filling was perfectly spiced and the dough was flaky and tender. I will definitely be making these again.
Abrarshair Jhurarr
[email protected]I made these rugelach for a party and they were a huge success. Everyone loved them! The pumpkin filling is delicious and the dough is so flaky. I will definitely be making these again.
Juan Segovia
[email protected]These pumpkin rugelach were a hit! They were easy to make and turned out perfectly. The filling was sweet and flavorful, and the dough was flaky and buttery. I will definitely be making these again.