Today I’m partnering with Grain Foods Foundation to bring you a great recipe to add to your holiday baking roundup. I told the story of my first thanksgiving a few posts ago and how it totally failed, well the one thing that didn’t fail was the dessert. It was the first time I made rugelach and it was delicious, I guess I kind of forgot about it because I hadn’t made it in several years and remembered it a few weeks ago. Rugelach is a jewish pastry that is filled and rolled like a crescent roll, this version has a pumpkin pecan filling and is topped with cinnamon sugar after baking. Friends, Its really really good.
I love to give baked goods during the holidays and this recipe is a super unique treat that I bet a lot of your friends and family don’t whip up every year. Its always nice to give something they will love thats also unexpected.
You can get creative with this recipe and make any type of filling that you want. Just google rugelach and you’ll see quite a few with the traditional walnut mixture or citrus jam, they all sound good to me!
There is something so good about a delicious dough with yummy filling. I love that this dough is made with cream cheese so its got such a good creamy flavor and texture. I promise you’re going to love it!
Pumpkin Pecan Spice Rugelach
For the Dough
8 ounces (2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
3 large egg yolks
1 teaspoon pure vanilla extract
Pinch of coarse salt
2 1/3 cups all-purpose flour, plus more for rolling out dough
For the Filling
1/2 cup pumpkin
1/4 cup chopped pecans
1/4 teaspoon cinnamon
1/4 brown sugar
cinnamon sugar mixture
Make the Dough
Beat the cream cheese and butter together until creamy with the paddle attachment of a stand mixer. Add the sugar and mix until fluffy. Add egg yolks and mix until combined. Add vanilla and salt and then the flour. Mix until all ingredients are incorporated and you have a sticky dough.
The dough will be really sticky so you need to refrigerate it. Dump out the dough onto a Roul’pat or a floured work surface and form into 3 discs. Wrap each disc in plastic wrap and pop in the fridge for a few hours.
Make the Filling
Mix all the filling ingredients together a few minutes before your ready to take out your cooled dough. Make sure your pecans are chopped small so they disperse throughout the dough.
Assemble the Rugelach
The cool dough will still get sticky as it warms up when you are rolling it out so add a little bit of extra flour to your roul’pat or work surface. Roll each disc out one at a time, you want it to be a circle (mine turned out more of an oval as you can see in the photos) you want it to be a bout 1/4″ thick.
With a spatula spread the filling onto the dough. Next cut your circle into triangles like pizza slices. Start rolling each triangle from the widest part to the skinny party (like you would a crescent roll). Sprinkle each roll with a spoonful of cinnamon sugar.
Lay each piece on a silpat lined cookie sheet and bake at 350 for 18-20 minutes. They will be slightly golden. Let cool for a few minutes and then Enjoy!
I’m totally in love with this adorable pewter oak leaf plate from the Vagabond House. They create gorgeous unique pewter products that will make your baked goods or cooked creations look even more beautiful.
If you make these (or any recipes from the blog) I’d love to see, it makes me SO happy to see you guys enjoying these recipes. Just tag me on instagram @handmadeintheheartland or on facebook.
Do you have a really unique cookie or treat you make at Christmas time? I’d love to hear about it in the comments, I’m always looking for new and unique recipes to try!
This post has been sponsored by The Grain Foods Foundation, all opinions and recipe creation are my own. Thanks for supporting the brands that support Handmade in the Heartland!