i’ve been preparing for tomorrow’s new year’s festivities today since i have to work tomorrow. i made this appetizer for thanksgiving and it was a big hit, so i thought i’d bring it back for new years.
although this is called pumpkin rugelach, don’t be deceived, this is not a dessert. it is very much a savory treat – with shallots, sage, walnuts, and chili flakes.
Pumpkin Rugelach
Recipe type: Appetizer
Serves: makes 16 pieces
Ingredients
- 1 stick unsalted butter, softened, chopped into 4 pieces
- 4 ounces cream cheese, softened
- 1 cup all purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
- ¼ cup chopped shallots
- ⅛ cup sage, chopped
- 2 pinches chili flakes
- ½ cup pumpkin puree
- ¼ cup walnuts, chopped
- 1 egg
- sea salt for topping
Instructions
- In a mixer or food processor, mix together butter and cream cheese. Add flour and salt. Mix until dough forms, about 3 minutes. Form dough into a ball. Cover with plastic wrap and place in fridge for two hours.
- About ½ an hour before the dough is ready to come out of the fridge, preheat oven to 350.
- Heat oil in a medium sized pan. Add in shallots, sage, and chili flakes. Cook for a couple of minutes, and add in pumpkin puree. Season with salt and pepper and stir. Remove from heat and let the filling cool.
- Remove the dough from the fridge. On a floured surface, roll out the dough to about a 12 inch round. Spread the filling thinly onto the dough, about ½ an inch from the edge. Top with the chopped walnuts.
- Using a knife, cut the circle into 16 triangles - I do this by cutting in half, then into quarters, then eighths, and finally sixteenths.
- Starting from the outside, roll the dough towards the point.
- Place the rugelachs on a parchment paper lined baking sheet.
- Finally egg wash them, and sprinkle with sea salt.
- Bake for 25 minutes.
recipe adapted from food52.
Can these be prepped the day before and baked day of?
writes Candace MarzecYou could make the dough and filling ahead of time and then assemble/bake day of. Alternatively you could assemble them and freeze — I’m not 100% sure that they’d turn out exactly like the originals but I think it should be fine. Report back!
writes VickyThank you I will try that. Prepping tonight and assembling and baking them tomorrow!
writes Candace MarzecThey turned out great, thank you!
writes Candace Marzec