Pumpkin Rugelach With Cream Cheese Icing Recipes
PUMPKIN GINGER RUGELACH
Flaky pastry crust with ginger and pumpkin pie spice flavored filling - these traditional Jewish Rugelach look impressive on a dessert platter and taste even better.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray large cookie sheet with cooking spray.
- Remove crust from pouch; unroll on work surface. In medium bowl, mix cream cheese, brown sugar and pumpkin pie spice with spoon until smooth. Spread mixture over crust to within 1/4 inch of edge. Sprinkle with pecans and ginger; press slightly into dough. Cut into 16 wedges. Roll up starting with wide end. Place point side down on cookie sheet.
- In small bowl, beat egg and milk; brush over tops of pastries. Sprinkle with cinnamon-sugar.
- Bake 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 130, Carbohydrate 11 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 100 mg
PUMPKIN RUGELACH WITH CREAM CHEESE ICING
This pumpkin rugelach recipe with a rich cream cheese icing is my twist on this classic pastry. The dough can be made ahead and refrigerated, which makes the recipe ideal for the busy holiday season. -Justine Duffy, Wooster, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter, cream cheese and salt until blended. Gradually beat in flour. Divide dough into 3 portions. Shape each into a disk; wrap and refrigerate 1 hour. , Preheat oven to 350°. In a small bowl, combine pumpkin, 3 tablespoons sugar, honey and vanilla. Mix cinnamon and remaining 1 cup sugar. On a lightly floured surface, roll each portion of dough into a 14-in. circle. Spread each with a third of the pumpkin mixture and sprinkle with 1/4 cup sugar mixture., Cut dough into 12 wedges. Roll up from wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. Whisk together egg and milk; brush over pastries. Sprinkle with remaining sugar mixture., Bake until bottoms are browned , 18-22 minutes. Remove from pans to wire racks to cool completely. In a small bowl, beat icing ingredients; drizzle over pastries. Let stand until set.
Nutrition Facts : Calories 258 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 154mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
RUGELACH WITH CREAM CHEESE FILLING
I took a rugelach recipe and invented my own filling with cream cheese instead of fruit spread. It came out so tasty I had to share it!
Provided by Kasey
Categories Desserts Cookies Filled Cookie Recipes
Time 1h55m
Yield 32
Number Of Ingredients 10
Steps:
- Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside.
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place the cookie point-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 17.4 g, Cholesterol 15.4 mg, Fat 11.2 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 112.5 mg, Sugar 7.1 g
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