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Pumpkin Bread Pudding with Pumpkin Creme Anglaise

Pumpkin Butter and Pecan Rugelach

Try this fall twist on a popular Jewish pastry! This Pumpkin Butter and Pecan Rugelach is a traditional flakey pastry filled with homemade pumpkin butter and chopped pecans.
Course Dessert
Author Heather H. of Kitchen Concoctions

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.

Recipe Notes

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