Pumpkin Butter And Pecan Rugelach Food

PUMPKIN RUGELACH WITH CREAM CHEESE ICING

Steps:

• In a large bowl, cream butter, cream cheese and salt until blended. Gradually beat in flour. Divide dough into 3 portions. Shape each into a disk; wrap and refrigerate 1 hour. , Preheat oven to 350°. In a small bowl, combine pumpkin, 3 tablespoons sugar, honey and vanilla. Mix cinnamon and remaining 1 cup sugar. On a lightly floured surface, roll each portion of dough into a 14-in. circle. Spread each with a third of the pumpkin mixture and sprinkle with 1/4 cup sugar mixture., Cut dough into 12 wedges. Roll up from wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. Whisk together egg and milk; brush over pastries. Sprinkle with remaining sugar mixture., Bake until bottoms are browned , 18-22 minutes. Remove from pans to wire racks to cool completely. In a small bowl, beat icing ingredients; drizzle over pastries. Let stand until set.

PUMPKIN BUTTER AND PECAN RUGELACH

Steps:

• To make the rugelach dough: In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream together butter, cream cheese and yogurt, beating until light and fluffy.
• Slowly beat in sugar and vanilla, beating until smooth and creamy. Add 1 teaspoon cinnamon and flour, a little at a time, mixing until a sticky dough has formed and all ingredients are combined.
• Divide the dough into four even balls and flatten each ball into a disk. Wrap the prepared dough in plastic wrap and chill for at least two hours or overnight.
• To make pumpkin butter: In a large saucepan, stir together pumpkin puree, apple juice, ground ginger, cloves, cinnamon, nutmeg, brown sugar and vanilla. Bring to a boil and boil for 1-2 minutes. Reduce heat to low and let simmer for 20-30 minutes until thickened, stirring frequently. Remove from heat and set aside to cool.
• To form rugelach: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Lightly flour a clean work surface and rolling pin. Roll each disk of rugelach dough into a 9 or 10-inch circle; keeping the remaining dough in the fridge until are ready to use.
• Using an 9 or 10-inch bowl and a pizza cutter, trim dough into a perfect circle, removing any excess dough.
• Spread a thin layer of cooled pumpkin butter on the circle of dough and sprinkle pumpkin butter layer with chopped pecans.
• Using the pizza cutter, cut the circle into 8 even triangles. Starting at the wide end of the triangle, roll up each triangle, securing the tip under the pastry dough. Place pastries seam side down onto the prepared baking sheet.
• In a small bowl, whisk together the egg and water to form an egg wash. Using a pastry brush, brush the top of the prepared pasties with the egg wash.
• In another small bowl, stir together the remaining ½ teaspoon ground cinnamon and 3 tablespoons sugar. Sprinkle egg wash coated pastries with a generous amount of the cinnamon sugar mixture. Chill rolled rugelach dough on baking sheets for 30-60 minutes.
• Bake chilled rugelach dough for 20-25 minutes or until golden brown. Cool pastries on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.

PUMPKIN BUTTER RUGELACH COOKIES

Steps:

• 1. In a large mixing bowl, cream together the butter, cream cheese, sugar, and vanilla until light and fluffy, 2-3 minutes. Add the flour and salt, beating until combined. The dough will be wet.2. Dump the dough out onto a well floured counter and shape into a ball. Cut into 4 equal pieces. Cover with plastic wrap and refrigerate 30 minutes. 3. Meanwhile, make the pumpkin butter. In a medium sauce pan, combine the pumpkin, brown sugar, maple, pumpkin pie spice, and cinnamon. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 10-20 minutes. Let cool (the pumpkin butter will thicken as it cools). Any leftovers can be kept in the fridge for up to 2 weeks.4. On a well floured counter, roll each ball of dough out into a 9-inch circle. Spread 2 tablespoons of pumpkin butter over the dough and then sprinkle with 1/4 cup nuts. Gently press the nuts into the dough. Cut the circle into 12 wedges (see above photo). Working with the wide edge, roll the cookies up into a crescent and place on a parchment lined baking sheet. Repeat with the remaining dough. Chill the cookies for 15 minutes in the freezer or up to overnight in the fridge.5. Preheat the oven to 350 degrees F.6. Brush each cookie with the beaten egg and then sprinkle with coarse sugar. Transfer to the oven and bake for 15-20 minutes, until lightly golden brown. Transfer to a wire rack to cool completely or enjoy warm with a dusting of powdered sugar.

PUMPKIN PECAN BUTTER

Steps:

• Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
• Prepare jars; keep lids hot until ready to fill jars.
• Measure sugar into separate bowl.
• Stir fruit pectin into pumpkin mixture.
• Add butter.
• Bring mixture to a rolling boil on high heat, stirring constantly.
• Quickly stir in sugar.
• Return to rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads; cover with two-piece lids.
• Screw bands tightly; place jars in hot water.
• Boil in water bath for 5 minutes for 8-oz jars.

BEST-EVER RUGELACH

Steps:

• For the dough: Combine the melted butter, sugar, salt, baking powder, sour cream and flour in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until a ball forms. Turn the dough out onto a lightly floured work surface and roll in a bit of additional flour, as necessary, to make a soft but manageable dough. Divide into 4 portions, press each into a flattened disk and wrap in wax paper. Place them in a large resealable plastic food storage bag; seal and refrigerate for at least 1 hour.
• When ready to bake, preheat the oven to 350 degrees. Stack 2 large baking sheets together and line the top sheet with parchment paper. You will need to repeat this procedure for each batch.
• For the filling: Roll out each portion of dough into a 12-inch circle on a well-floured work surface. Smear on the jam, covering the surface of the dough, and then evenly sprinkle on the brown sugar, cinnamon, nuts, if using, and raisins. (TIP: I CUT THE PIECES FIRST AND THEN SPREAD THE FILLING INGREDIENTS ON THEM INDIVIDUALLY, WHICH I FOUND REDUCES MESSINESS. EITHER METHOD WORKS, THOUGH.) Use a pastry or pizza wheel to cut the dough into 12 wedges. Roll up each wedge snugly and place on the lined baking sheet.
• For assembly: Whisk together the egg and sugar in a small bowl; brush the rugelach with the egg wash. Bake for 25 to 30 minutes, until the pastries are nicely browned. Transfer to a wire rack to cool completely, then dust with confectioners' sugar, if desired.