Ingredients for Pumpkin Rugelach
- Unsalted Butter
- 4 ounces cream cheese, softened
- Flour
- Kosher Salt
- Extra Virgin Olive Oil
- Fresh Sage Leaf
- Shallots
- Chili Flakes
- Pumpkin Puree
- Fresh Ground Black Pepper
- Walnuts
- Egg
- Water
- Sea Salt
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How to Make Pumpkin Rugelach
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, combine the pumpkin puree, cream cheese, spices, and salt. Mix well until thoroughly combined.
- On a lightly floured surface, roll out the puff pastry into a large rectangle, about 1/8 inch thick.
- Spread the pumpkin mixture evenly over the puff pastry, leaving a 1/2-inch border.
- Tightly roll the pastry from the long side into a log.
- Wrap the log in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Slice the chilled log into 1-inch thick rounds.
- Place the rugelach slices onto the prepared baking sheets, leaving some space between each.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Let cool slightly on the baking sheets before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
8g
Carbs
2g
