IMG_0391 IMG_0405 IMG_0419I 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.

The Dough

  • 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

The Filling

  • 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

Egg Wash

  • 1 egg, beaten + 1 tbsp water

To make the dough-

  1. remove the butter and cream cheese from the fridge. Let stand for 10-15 minutes or so.
  2. add the flour and salt to your for processor and give a quick pulse.
  3. add the cream cheese and butter. Pulse just enough to incorporate the ingredients, you want large crumbly chunks. Do not over do it!
  4. divide the dough into 2 balls. flatten into disks, wrap in plastic wrap or wax paper.
  5. refrigerate for 4 hours or overnight.

To assemble-

  1. when the dough has chilled, remove the first disk from the refrigerator and let sit for a few minutes.
  2. dust the work area with confectioners sugar then roll out the dough into a 12 inch circle.
  3. spread half of the pumpkin mixture evenly over the dough.
  4. mix together the sugar, spices and salt.
  5. sprinkle with a little less than half of the sugar/spice mixture.
  6. top with half of the raisins and pepitas.
  7. using a knife or pastry cutter, cut the dough into 16 triangles.
  8. roll up each triangle, starting with the wide end of the triangle.
  9. place on a cookie sheet lined with parchment paper.
  10. refrigerate for about 30 minutes.
  11. repeat with the second disk of dough.
  12. preheat the oven to 350.
  13. brush the cookies with the egg wash.
  14. sprinkle with the remaining sugar/spice mixture.
  15. 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!

Alternative fillings-

  • 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




Comments and positivity are always welcomed, however I am currently not accepting complaints or criticisms.

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