Cooklist AI
Autumn Pumpkin Rugelach
Delight in the mouthwatering flavors of fall with these Autumn Pumpkin Rugelach! These golden, flaky pastries are filled with a spiced pumpkin and cream cheese mixture that's perfect for the season.
1
2 hr 55 min
TOTAL TIME
146
CALORIES
$0.22
PER SERVING
Ingredients
14 INGREDIENTS
32 SERVINGS
1 tsp vanilla extract
Directions
18 STEPS
2 hr 30 min
PREP TIME
25 min
COOK TIME
2 hr 55 min
TOTAL TIME
1
In a food processor, combine the all-purpose flour and salt, and pulse several times.
2
Sprinkle the cream cheese and butter over the flour, then pulse until coarse crumbs form.
3
Whisk the egg yolk and vanilla extract together in a small bowl, and add to the flour mixture.
4
Process until the dough clumps together into large pieces.
5
Turn the dough out onto the counter and press into a ball, then divide into 4 equal pieces, flattening each into a 1-inch-thick disk.
6
Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
7
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
8
In a medium bowl, mix together the cream cheese, pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, and allspice until well combined and no streaks of cream cheese are visible.
9
Sprinkle a work surface generously with powdered sugar, then remove one disk of dough from the fridge and let it warm on the counter for about 1 minute.
10
Sprinkle the dough and rolling pin with more powdered sugar, and roll out the dough to 1/8-inch thickness.
11
Spread one-fourth of the filling over the dough, reaching all the way to the edges.
12
Using a pizza cutter or long knife, cut the dough into 16 wedges.
13
Starting from the outer edge of each wedge, roll up the cookies and place them one inch apart on the prepared baking sheets.
14
Repeat with the remaining dough and filling.
15
Place the baking sheets in the freezer for 20 minutes before baking.
16
Bake the rugelach for 20 to 25 minutes, or until golden brown.
17
Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
18
Store the rugelach in an airtight container at room temperature for up to 1 week.
Health Info
Macros
10g
CARBS
11g
FAT
2g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
11 Recipes for Rugelach
Frequently Asked Questions
What are the basic ingredients for Rugelach?
Do I need any special equipment to make Rugelach?
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Can I substitute some of the ingredients in the recipe?
How do I prevent the Rugelach from spreading too much while baking?
How do I know when the Rugelach are done baking?
Can I adjust the sweetness of the Rugelach to my taste?
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