As promised a Pumpkin recipe, but I wanted to go out of the box with this one, and not just make a pie or bread or muffins. The results? This oh so savory Pumpkin Rugelach! These are scrumptious; they would be perfect with a bowl of soup, chili, a hearty stew or piled high in a basket on your Thanksgiving table!
I love making traditional rugelach – so I took my rugelach recipe and left out the sugar and filled them with a savory “stuffing” of sautéed onions, lots of sage and parsley, a little chili powder and cayenne for tiny kick, and of course pumpkin! The addition of parmesan cheese brings them to the next level.
Funny side note: My daughter stopped by while these were on the cooling rack – she tasted one and said “Mom, what am I eating, it tastes like a chicken pot pie cookie, ridiculously good!” LOL Nope, Pumpkin! But that gave me an idea…….As
Here’s the recipe – try it and let me know how you like it in the comments below!
Savory Pumpkin Rugelach
2 cups all-purpose flour
1 teaspoon kosher salt
1 cup very cold unsalted butter, cut into dice
1 cup cold cream cheese, cut into dice
For the Filling:
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, small dice
¼ cup fresh sage, finely chopped
¼ cup fresh parsley, finely chopped
½ teaspoon salt
¼ teaspoon chili powder
A pinch of Cayenne Pepper
¼ teaspoon freshly ground black pepper
1 cup pumpkin puree
½ cup grated parmesan cheese
½ cup finely chopped walnuts
1 large egg, beaten
To make the pastry: In the bowl of a food processor combine the flour and salt, pulse to combine.
Scatter the butter and cream cheese on top of the flour and pulse about 8 times, then process until the mixture just starts to come together into a ball. Remove the dough and pat together.
Form the dough into two disks, wrap them in plastic, and refrigerate for 2 hours.
To make the filling: Heat the olive oil and butter in a pan set over medium heat. Add the onion, sage, parsley cayenne and chili powder.
Cook until the onions are translucent, about 2 minutes. Add the pumpkin, salt, and pepper. Cook for 5 minutes longer, until the purée has become a bit drier. Take off the heat and stir in the nuts and cheese. Cool to room temperature.
Preheat the oven to 400°F. Lightly grease two baking sheets, or line with parchment paper or silpat.
On a well-floured surface, roll one disk of pastry into a circle the size of a large dinner plate.
Spread half the filling onto the circle.
Cut the dough into wedges, using a sharp knife or a pizza cutter. Roll each wedge tightly, starting at the wide end, and bend into a crescent.
NOTE: Depending on how large you want the pastry, will depend on how many you cut out of each circle. I liked them a little larger so I cut them into 8 large crescents.
Place the crescents on one of the prepared baking sheets.
Repeat with the remaining pastry and filling.
Combine the egg with 1 teaspoon water and brush it onto the rugelach. If you like you can grind a little black pepper on top and sprinkle a bit of course sea salt.
Bake the rugelach for 25 to 27 minutes, until golden brown. Remove from the oven, and transfer to a rack to cool.
Serve warm, or at room temperature. Store at room temperature, tightly wrapped, for several days; freeze for longer storage.