Pumpkin Rugelach with Cream Cheese Icing
My twist on this classic pastry adds pumpkin to the filling and a rich cream cheese icing on top. Because you can make the dough ahead and refrigerate it, the recipe is ideal for the holidays.
—Justine Duffy, Wooster, OH
Prep: 40 min. + chilling
Bake: 20 min./batch + cooling Makes: 3 dozen
2 cups butter, softened
12 oz. cream cheese, softened
1/8 tsp. salt
33/4 cups all-purpose flour
1 can (15 oz.) pumpkin
3 Tbsp. plus 1 cup sugar, divided 3 Tbsp. honey
1 tsp. vanilla extract
41/2 tsp. ground cinnamon
1 large egg
1 Tbsp. 2% milk
ICING
12 oz. cream cheese, softened 1 cup confectioners’ sugar
2/3 cup 2% milk
1 tsp. vanilla extract
1. In a large bowl, cream the butter, cream cheese and salt until blended. Gradually beat in flour. Divide dough into 3 portions. Shape each into a disk; wrap and refrigerate for 1 hour.
2. Preheat oven to 350°. In a bowl, combine pumpkin, 3 Tbsp. 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 ¹₄ cup sugar mixture.
3. Cut dough into 12 wedges. Roll up from the wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. Whisk together the egg and milk; brush over pastries. Sprinkle pastries with the remaining sugar mixture.
4. 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 the pastries. Let stand until set.
1 RUGELACH 258 cal., 17g fat (10g sat. fat), 52mg chol., 154mg sod., 24g carb. (13g sugars, 1g fiber), 3g pro.