Kitchen Concoctions

on a mission to help people gain confidence in the kitchen





  • About Me
    • About Me
    • Featured Work
    • Work With Me
    • Contact
    • FAQ
    • Classes
    • Privacy Policy and Disclosures
  • Recipe Index
  • Crafty Concoctions
    • Crafty Concoctions
    • Party Planning & Entertaining
    • DIY Beauty Treatments
    • Gifts/Gift Baskets
    • Kids Crafty Concoctions
  • Holiday
    • New Year’s
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • 4th Of July
    • Halloween
    • Thanksgiving
    • Christmas
  • Fit Kitchen
    • Fit Kitchen
    • Fitness
    • Healthy Eats
  • Kitchen Adventures
    • Travel
    • Austin, Texas
    • Texas
    • Restaurant Reviews
    • Foodie Field Trip
    • Date Night
  • Dishin’ It Up
    • Dishin’ It Up
    • Kickin’ the Bucket
    • Bites with Bloggers

Pumpkin Butter and Pecan Rugelach

September 16, 2016

Jump to Recipe

Try this fall twist on a classic pastry recipe! This Pumpkin Butter and Pecan Rugelach is a traditional flaky pastry filled with homemade pumpkin butter and chopped pecans.

Pumpkin Butter and Pecan Rugelach

The other day I rambled on and on about how I strive to live my life far from ordinary. I shared various examples, from taking a spontaneous road trip, to random acts of kindness, to challenging myself in the kitchen.

One way I have lived tried to live a life far from ordinary, is learning about other cultures and other people’s upbringings. Over the years I have had the opportunity to travel, meet new people and learn more about others’ holidays, faiths and daily way of life. I have been so grateful for these opportunities to not only learn more, but to get to know others in my community (and beyond!) better.

Pumpkin Butter and Pecan Rugelach

Pumpkin Butter and Pecan Rugelach

Pumpkin Butter and Pecan Rugelach

Specifically, over the years I have learned a lot more about the Jewish faith. Like in any culture or religion, for special family holidays there are specific traditions and traditional foods served. As I have had the opportunity to learn more about Jewish holidays, I have tried Matzah Ball Soup, various spins on latkes, Challah Bread, Matzah Brei, kugel, Knish, and rugelach.

After learning so much about these special foods and their history, as well as trying them several times, I wanted to learn how to make them. Learning how to make these traditional dishes not only gave me the opportunity learn more about others, but grow my skills in the kitchen.

Pumpkin Butter and Pecan Rugelach

Rugelach, a traditional Jewish pastry that originated in Poland and is now very popular in Israel and around the world, was one of the first Jewish foods I learned how to make. The pastry dough is buttery and flaky and is commonly made with sour cream or cream cheese. The pastry dough is then cut into a circle and topped with assorted fillings, traditionally chocolate, nuts or jam. Then to get the classic rugelach shape, the dough is cut into triangles and rolled up sealing the filling inside.

These little treats are so delicious and if you have never had one, I challenge you to make some the next time you are craving something sweet!

Today’s rugelach recipe, Pumpkin Butter and Pecan Rugelach, is a tasty fall twist on this historical dessert. The classic rugelach dough is spiked with toasty cinnamon, filled with homemade pumpkin butter and pecans, and then dusted with a generous sprinkling of cinnamon sugar.

I hope this isn’t the first or last rugelach recipe I share with you, and I hope to share many more traditional recipes from around the world as I continue to learn and challenge myself in the kitchen!

Pumpkin Butter and Pecan Rugelach

Continue to Content
Pumpkin Butter and Pecan Rugelach

Pumpkin Butter and Pecan Rugelach

Yield: Yields: 8
Prep Time: 40 minutes
Cook Time: 40 minutes
Inactive Time: 3 hours
Total Time: 4 hours 20 minutes

Try this fall twist on a popular pastry! This Pumpkin Butter and Pecan Rugelach is a traditional flakey pastry filled with homemade pumpkin butter and chopped pecans.

Ingredients

  • For Rugelach:
  • ¾ cup unsalted butter, room temperature and cut into pieces
  • 1 (8-ounce) package cream cheese, room temperature and cut into pieces
  • 1/3 cup sour cream or plain Greek yogurt
  • 1/3 cup packed light brown sugar
  • 1 teaspoon vanilla
  • 2 cups unbleached all-purpose flour
  • 1 ½ teaspoons ground cinnamon, divided
  • 1 cup pecans, finely chopped
  • 1 egg
  • 1 teaspoon water
  • 3 tablespoons granulated sugar
  • -
  • For Pumpkin Butter:
  • 1 15-ounce can pumpkin puree
  • 1/3 cup apple juice
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2/3 cups packed light brown sugar
  • 1/8 teaspoon kosher salt
  • 1 teaspoon vanilla

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To form rugelach: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  6. 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.
  7. Using an 9 or 10-inch bowl and a pizza cutter, trim dough into a perfect circle, removing any excess dough.
  8. Spread a thin layer of cooled pumpkin butter on the circle of dough and sprinkle pumpkin butter layer with chopped pecans.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

Notes

Store bought pumpkin butter can be substituted for the homemade pumpkin butter.

© Heather of Kitchen Concoctions www.kitchen-concoctions.com
Category: dessert
Inspired by and adapted from What Jew Wanna Eat

 

Other pumpkin recipes you might enjoy:
Pumpkin Butter and Pecan Granola 
Chocolate Covered Pumpkin Pie Popsicles 
Fall Cobb Salad with Pumpkin Butter Vinaigrette 
Pumpkin Bread Pudding with Pumpkin Creme Anglaise 

Pumpkin Butter and Pecan Rugelach

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related


Filed Under: Dessert- Cookies, Dessert- Other, Holiday- Hanukkah, Kitchen Concoctions, recipe
Tagged With: baking, cookies, dessert, Hanukkah, Kitchen Concoctions, pastry, pecans, pumpkin, pumpkin butter, Pumpkin Butter and Pecan Rugelach, recipe, Rugelach

« Jalapeno Popper Pizza
Caramelized Onion and Mushroom Hummus »

Hi Y'all, welcome to Kitchen Concoctions!

I'm Heather and I have spent most of my life concocting recipes inspired by the rich southern flavors and Texas grown ingredients I grew up with.

Today, I'm on a mission to help people gain confidence in the kitchen and inspire others to cook, craft and create life long memories with friends and family around the dinner table!

read more...
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Never miss a post!

Subscribe via email!

Blog Archives

©Kitchen Concoctions 2009-2020. All rights reserved. All photography and content are copyright protected. Material may not be duplicated or republished. Please do not use my images without prior written permission. If you would like to share a recipe, please re-write the recipe in your own words and provide appropriate credit with a direct link back to the original recipe on Kitchen Concoctions. Or simply link to the full recipe on Kitchen Concoctions. Thank you!

Site Design By designer blogs