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 by Things I Made Today at https://www.thingsimadetoday.com/2012/12/31/pumpkin-rugelach-appetizers/