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
  1. 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.
  2. About ½ an hour before the dough is ready to come out of the fridge, preheat oven to 350.
  3. 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.
  4. 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.
  5. Using a knife, cut the circle into 16 triangles - I do this by cutting in half, then into quarters, then eighths, and finally sixteenths.
  6. Starting from the outside, roll the dough towards the point.
  7. Place the rugelachs on a parchment paper lined baking sheet.
  8. Finally egg wash them, and sprinkle with sea salt.
  9. Bake for 25 minutes.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2012/12/31/pumpkin-rugelach-appetizers/