I made rugelach for the first time a few months ago. Since then I haven’t been able to stop thinking of all the delicious fillings you could make them with. This time I used pumpkin, spices, pepitas and raisins. They were so good. Not overly sweet….although if that’s what you are going for you could easily toss in some extra sugar.
- 4oz cold cream cheese, cut into tbsp sized pats
- 1/2 cup of cold unsalted butter, cut into tbsp sized pats
- 1 cup all purpose flour
- 1/4 tsp salt
- confectioners sugar for dusting table
- 1/2 cup pumpkin puree
- 2tbsp sugar
- 2tbsp brown sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 1/4 cup of raisins
- 1/4 cup pepitas, whole or chopped
- 1 egg, beaten + 1 tbsp water
To make the dough-
- remove the butter and cream cheese from the fridge. Let stand for 10-15 minutes or so.
- add the flour and salt to your for processor and give a quick pulse.
- add the cream cheese and butter. Pulse just enough to incorporate the ingredients, you want large crumbly chunks. Do not over do it!
- divide the dough into 2 balls. flatten into disks, wrap in plastic wrap or wax paper.
- refrigerate for 4 hours or overnight.
- when the dough has chilled, remove the first disk from the refrigerator and let sit for a few minutes.
- dust the work area with confectioners sugar then roll out the dough into a 12 inch circle.
- spread half of the pumpkin mixture evenly over the dough.
- mix together the sugar, spices and salt.
- sprinkle with a little less than half of the sugar/spice mixture.
- top with half of the raisins and pepitas.
- using a knife or pastry cutter, cut the dough into 16 triangles.
- roll up each triangle, starting with the wide end of the triangle.
- place on a cookie sheet lined with parchment paper.
- refrigerate for about 30 minutes.
- repeat with the second disk of dough.
- preheat the oven to 350.
- brush the cookies with the egg wash.
- sprinkle with the remaining sugar/spice mixture.
- bake for about 25 minutes or until the tops are golden brown.
*tip-to prevent the bottoms from browning too quickly I like to double up my baking sheets!
- favourite jam(not too runny),nuts of choice
- caramel, chocolate chips and shredded coconut
- chocolate hazelnut spread and toasted nuts
- apricot jam, almonds and mixed dried fruit
- butterscotch, raisins and pecans