Pumpkin Rugelach Food

RUGELACH

Steps:

• Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
• Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
• Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
• Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
• Preheat oven to 350 degrees F (180 degrees C).
• After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
• Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

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 GINGER RUGELACH

Steps:

• Heat oven to 350°F. Spray large cookie sheet with cooking spray.
• Remove crust from pouch; unroll on work surface. In medium bowl, mix cream cheese, brown sugar and pumpkin pie spice with spoon until smooth. Spread mixture over crust to within 1/4 inch of edge. Sprinkle with pecans and ginger; press slightly into dough. Cut into 16 wedges. Roll up starting with wide end. Place point side down on cookie sheet.
• In small bowl, beat egg and milk; brush over tops of pastries. Sprinkle with cinnamon-sugar.
• Bake 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.

PUMPKIN-SPICE RUGELACH

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand-held electric mixer), cream the cream cheese, butter, and sugar on medium speed until light and fluffy, 2 minutes. Add the flour and salt, and then mix just until a smooth dough forms. Divide into 4 equal disks if making crescent shapes or 4 equal squares if making pillow shapes. Wrap in plastic and chill for 1 hour or up to overnight.
• In a small heatproof bowl over a small saucepan of simmering water, melt the white chocolate, stirring occasionally. Remove from the heat, and then whisk in the pumpkin, cinnamon, ginger, nutmeg, cloves, and salt. Cool completely, and then chill for at least 1 hour.
• Position a rack in the center of the oven, and heat the oven to 375°F. Line 2 large rimmed baking sheets with silicone baking mats or parchment lightly coated with cooking spray.
• To shape crescents, remove one dough disk from the refrigerator, and place on a lightly floured work surface. Roll into a 9-inch circle. Spread one-fourth of the filling on the dough, leaving a 1/2-inch edge, and then slice into 12 wedges. Roll each wedge into a crescent shape from the outside edge in.
• Alternatively, to make pillow shapes, remove one dough square from the refrigerator, and place on a lightly floured work surface. Roll the dough into an 8-inch square. Spread one-fourth of the filling on the dough, leaving a 1/2-inch edge at the top and bottom. Slice the square in half. Starting at a long end, roll each half into a cylinder from the outside in, and then cut each rolled half into six evenly sized pieces.
• In a small bowl, whisk the egg and milk. In another small bowl, combine the turbinado sugar and cinnamon. Arrange 12 rugelach on one of the prepared baking sheets. Brush with the egg wash and sprinkle lightly with the sugar mixture. Bake until golden-brown, 16 to 21 minutes. Cool slightly before serving. Repeat with the remaining dough and filling.

PUMPKIN CHOCOLATE HAZELNUT RUGELACH

Steps:

• In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese until smooth. Scrape down sides of bowl. Add the sugar, pumpkin, vanilla, and salt and beat until combined. You can also do this by hand.
• Add the flour and mix just until dough comes together. Add up to 2 tablespoons (16 grams) of additional flour if dough is too sticky. Divide dough into four pieces. Wrap in plastic wrap and place in fridge for 1 to 2 hours or up to 24 hours.
• Preheat oven to 375°F (190°C).
• On a heavily floured surface, roll each piece of dough into a large circle. Using an 8- or 9-inch round cut the dough into a perfect circle. I recommend using a pizza cutter for this task.
• Spread each circle of dough with 3 tablespoons (48 grams) of chocolate hazelnut spread in a thin layer, leaving ¼-inch border all around.
• Using the pizza cutter, cut the dough into 8 even triangles. Starting at the longer end, roll up each triangle.
• Place point side down on a baking sheet lined with parchment paper or silicone baking mat.
• Brush each rugelach with beaten egg.
• Bake for 16 to 18 minutes, until golden. Allow to cool on wire rack.

CHOCOLATE PUMPKIN ALMOND RUGELACH

Steps:

• In a medium bowl, whisk together sugar, cinnamon/pumpkin pie spice, salt and flour. Place flour mixture, cold butter and cream cheese in a food processor and pulse just until combined. You should have a crumbly dough. Then add in sour cream and vanilla. Pulse just until combined into a clumpy dough. Do not overmix.
• (If you don't have a food processor, let butter and cream cheese come to room temperature. With a stand or hand mixer with beater attachment or a whisk, cream together butter, cream cheese and sugar just until light and fluffy, about 1 minute. Then add in sour cream, vanilla and salt and combine. Lastly, add in flour and cinnamon/pumpkin pie spice and mix with a spoon or your hands just until combined. This method will lead to a chewier rugelach vs. the flakier cookie with cold ingredients.)
• Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough will be slightly sticky. Wrap each disk in saran wrap and chill for two hours or overnight. It also freezes well for up to 2 months.
• To make pumpkin butter, in a large saucepan, combine pumpkin, orange juice, ginger, cloves, cinnamon, nutmeg, brown sugar and vanilla in a large saucepan. Bring to a boil while mixing well. Reduce heat, and let simmer for 20-30 minutes until thick, stirring often. Set aside to cool. You could also use a pre-made pumpkin butter if you wanted to!
• To make chocolate filling, combine chocolate, cocoa powder, sugar for filling in a small bowl.
• When ready to bake, preheat the oven to 350 F.
• In a small bowl, whisk egg yolks with 1 tablespoon water.
• Roll out each ball on a lightly floured surface into a 9-inch circle, about ⅛ inch thick, keeping the other balls in the fridge until you are ready for them. You can use a pie pan to make an even circle. Make sure to use enough flour to prevent sticking on both sides to prevent sticking, but not so much that the dough gets dry.
• Spread a thin layer of cooled pumpkin butter on the circle, sprinkle with 1/4 of chocolate mixture and almonds.
• Cut the circle into 12 triangles using a pizza cutter or sharp knife. The easiest way to do this is cut the dough into quarters, and then cut each quarter into 3 pieces. Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Place cookies on a parchment paper lined cookie sheet, with the dough point down, and freeze for 30 minutes to prevent spreading. Then wash with egg mixture, sprinkle with more sugar.
• Then bake for 20-25 minutes or until golden brown. Cool for 5 minutes on the baking sheet, and then finish cooling on cooling racks. EAT!

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 RUGELACH

Steps:

• Prepare the dough. Cut the butter and cream cheese into tablespoon-sized pats and let soften for 10-15 minutes. Pulse the flour and salt in the food processor, and then add the semi-softened butter and cream cheese and pulse several times, until the mixture has formed large crumbly chunks (this can also be done very easily with a pastry knife, if you've got a sleeping baby and don't want to use the food processor). Gather the dough together into two large balls, flatten into disks and wrap in plastic wrap. Refrigerate for two hours or up to overnight. While the dough is chilling, prepare the filling. Heat 3 tablespoons of olive oil in a large skillet over medium heat until shimmery. Toss in the chopped shallots, sage, and aleppo and cook for 2 minutes. Stir in the pumpkin puree and cook for 5 minutes more, to help evaporate some of the water in the pumpkin. Season with two healthy pinches of kosher salt and freshly ground pepper. Remove from the heat to cool down (the filling should not be hot when you spread it on the dough). Preheat the oven to 350 degrees. When the dough has chilled, roll each disk into a 12" circle on a well-floured board. Make sure you flour the underside of the dough often, so that it doesn't stick. Spread half of the cooled pumpkin filling onto each disk, and then distribute half of the finely chopped walnuts over each disk. Using a bench scraper (or knife, or pizza cutter), cut the dough into 16 triangles. Roll up each triangle, starting from the base, to form a crescent, and place on a parchment paper-lined cookie sheet. Beat the egg with a teaspoon of water and brush lightly onto the rugelach. Top each rugelach with flaky sea salt or finely grated parmesan (I prefer the sea salt, my husband prefers parmesan, so I make half of each kind). Bake for 25 minute.

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 RUGELACH

Steps:

• Preheat oven to 350 F. In the bowl of a food processor, combine cream cheese, butter, flour, 1 tsp. sugar, and salt. Process until large crumbs form and just cling together. Remove dough from processor and place on lightly floured work surface. Gather into two balls and form into disks. Wrap separately and refrigerate for at least 2 hours or overnight. Lightly flour work surface. Roll out dough to an 11-inch circle. Spread a thin layer of pumpkin butter (about 1/4 cup) over the pastry circle. Combine 1 tbsp. sugar with 1 tbsp. brown sugar and cinnamon and sprinkle half of this mixture over the pumpkin butter. Sprinkle 2 tbsp. of the pecans over this mixture. Use a pastry wheel or a pizza cutter to cut the pastry circle into 16 wedges. Starting at the base of each wedge, roll up the wedge to form a crescent. Arrange crescents on parchment-lined baking sheets, making sure to tuck the points in the center of each crescent underneath to prevent the rugelach from unrolling. Refrigerate for 30 minutes. Brush refrigerated crescents with egg wash and sprinkle with turbinado sugar. Bake at 350 F for 20 to 25 minutes, until the pastries are puffed and golden brown. Let cool on rack. Serve these with afternoon tea, coffee, or mulled cider to drive away the chill on a fall afternoon.

PUMPKIN PIE RUGELACH RECIPE

Steps:

• Make Dough : In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, allspice, and salt; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese just until smooth. Add dry ingredients and mix just until mixture forms large curds and holds together when pressed between your fingers. Take dough out of mixer, divide in two pieces, wrap each in plastic wrap, and chill for 2 hours.
• Assemble : Lightly flour a clean work surface. Roll one piece of dough out to be 1/4-inch thick, about an 9- by 13- inch rectangle. Spread dough with 1/2 cup pumpkin butter then sprinkle with 2 tablespoons walnuts. Roll dough up, jelly-roll style, into a long log. Cut log into 1-inch wide pieces and transfer pieces to a baking sheet. Repeat with remaining dough. Cover each baking sheet lightly with plastic wrap and chill cookies for 30 minutes.
• Preheat oven to 350°F. Brush the top of each cookie with egg wash and sprinkle generously with sugar. Bake until golden and puffed, about 25 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

PUMPKIN BUTTER RUGELACH

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), cream the butter, cream cheese, sugar and vanilla until light and fluffy, about 2 to 3minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt, mixing until just combined. Remove the dough from the mixing bowl and transfer to a lightly floured work surface. Cut the dough into 2 equal pieces and shape each into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
• On a lightly floured work surface and working with one ball of dough at a time, roll the dough into a 9- or 10-inch circle. Spread 2 to 3 tablespoons of pumpkin butter on the surface of the dough, spreading almost to the edges. Sprinkle with 1/4 cup chopped pecans. Cut the circle into 12 wedges. Working with the wide edge of each piece of dough, roll the cookies up into a tight crescent shape. Transfer to a parchment-lined baking sheet. Repeat with the remaining dough and ingredients. Chill the cookies for 30 minutes, or up to overnight in the refrigerator.
• Preheat the oven to 350°.
• Brush each cookie with the egg wash and sprinkle generously with the turbinado sugar. Transfer to the oven and bake for 17 to 20 minutes, until the cookies are lightly golden brown. Transfer to a wire rack to cool completely.

PUMPKIN RUGELACH

Steps:

• 1. Preheat oven to 350 F. 2. In the bowl of a food processor, combine cream cheese, butter, flour, 1 tsp. sugar, and salt. Process until large crumbs form and just cling together. Remove dough from processor and place on lightly floured work surface. Gather into two balls and form into disks. Wrap separately and refrigerate for at least 2 hours or overnight. 3. Lightly flour work surface. Roll out dough to an 11-inch circle. Spread a thin layer of pumpkin butter (about 1/4 cup) over the pastry circle. Combine 1 tbsp. sugar with 1 tbsp. brown sugar and cinnamon and sprinkle half of this mixture over the pumpkin butter. Sprinkle 2 tbsp. of the pecans over this mixture. 4. Use a pastry wheel or a pizza cutter to cut the pastry circle into 16 wedges. Starting at the base of each wedge, roll up the wedge to form a crescent. Arrange crescents on parchment-lined baking sheets, making sure to tuck the points in the center of each crescent underneath to prevent the rugelach from unrolling. Refrigerate for 30 minutes. 5. Brush refrigerated crescents with egg wash and sprinkle with turbinado sugar. Bake at 350 F for 20 to 25 minutes, until the pastries are puffed and golden brown. Let cool on rack. Serve these with afternoon tea, coffee, or mulled cider to drive away the chill on a fall afternoon.