i’ve been preparing for tomorrow’s new year’s festivities today since i have to work tomorrow. i made this appetizer for thanksgiving and it was a big hit, so i thought i’d bring it back for new years. although this is called pumpkin rugelach, don’t be deceived, this is not a dessert. it is very much a savory treat – with shallots, sage, walnuts, and chili flakes.
adapted from food52.
makes 16 rugelachs
- 1 stick unsalted butter, softened, chopped into 4 pieces
- 4 ounces cream cheese, softened
- 1 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- 1/4 cup chopped shallots
- 1/8 cup sage, chopped
- 2 pinches chili flakes
- 1/2 cup pumpkin puree
- 1/4 cup walnuts, chopped
- 1 egg
- sea salt for topping
in a mixer or food processor, mix together butter and cream cheese. add flour and salt. mix until dough forms, about 3 minutes. form dough into a ball. cover with plastic wrap and place in fridge for two hours.
about 1/2 an hour before the dough is ready to come out of the fridge, preheat oven to 350 and prepare the rugelach filling. heat oil in a medium sized pan. add in shallots, sage, and chili flakes. cook for a couple of minutes, and add in pumpkin puree. season with salt and pepper and stir. remove from heat and let the filling cool.
remove the dough from the fridge. on a floured surface, roll out the dough to about a 12 inch round. spread the filling thinly onto the dough, about 1/2 an inch from the edge. top with the chopped walnuts. using a knife, cut the circle into 16 triangles – i do this by cutting in half, then into quarters, then eighths, and finally sixteenths. starting from the outside, roll the dough towards the point.
place the rugelachs on a parchment paper lined baking sheet. finally egg wash them, and sprinkle with sea salt. bake for 25 minutes.