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Pumpkin Ginger Rugelach
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Prep Time:
15 minutes
Total Time:
45 minutes
Delicious Jewish Rugelach with spiced pumpkin filling, perfect for any dessert spread.
Ingredients:
  • 1 refrigerated pie crust, softened as directed on box
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup chopped pecans, toasted
  • 2 tablespoons chopped crystallized ginger
  • 1 egg
  • 1 tablespoon milk
  • 2 tablespoons cinnamon-sugar
Instructions:
  • Preheat oven to 350°F and generously coat a large cookie sheet with cooking spray.
  • Begin by gently removing the crust from the pouch, then laying it out on your work surface. In a medium bowl, combine cream cheese, brown sugar, and pumpkin pie spice, stirring until smooth. Spread this creamy mixture evenly over the crust, leaving a 1/4 inch margin along the edges. Sprinkle over the pecans and ginger, pressing them lightly into the dough. Next, cut the crust into 16 wedges before rolling each wedge up, starting from the wider end. Finally, place the rolled wedges on a cookie sheet with the pointy side facing down.
  • Whisk together egg and milk in a small bowl, then gently brush over pastries. Sprinkle with cinnamon-sugar for a sweet finish.
  • Bake until golden brown, then promptly transfer from the cookie sheet to a cooling rack. Enjoy warm or at room temperature.

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