Pumpkin Rugelach with Sage and Walnuts
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Pumpkin Rugelach with Sage and Walnuts by arielleclementine
WHO : arielleclementine lives in Austin, TX
WHAT : A wonderful surprise -- savory rugelach.
HOW : A tender, classic cream cheese dough is spread with a walnut-and-sage studded pumpkin filling that is so much more than the sum of its parts.
WHY WE LOVE IT : A little rich, and a lot addictive, these nibbly treats will be the star of your next cocktail party.
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Ingredients at the ready : egg, cream cheese, butter, flour, salt, onion, pumpkin, sage, walnuts, hot pepper.
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First things first -- the dough. Merrill employs the trusty scoop and scrape.
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Butter awaits pulverization.
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Cream cheese, sliced and ready to join its buttery companion.
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Butter, flour, cream cheese, salt. A whir of the blade. Dough!
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Turn out onto parchment paper.
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Pat into a round that will be easy to roll out.
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Merrill tucks in the dough for an enviable two hour nap in the fridge.
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Now for a little chopping. Shallots! Two big ones!
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Walnuts! Chopped as finely as patience allows.
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Shallots go for a dip in hot oil.
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Followed quickly by pumpkin, sage and those hot hot chile flakes.
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The dough is awake! Get rolling.
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The filling is cooled and the dough is rolled out. Spread!
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Slice into dainty triangles.
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If this doesn't melt your heart, nothing will.
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All that work is but a distant memory.
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Just try to resist us. Just try. Our savory, butter-flakey, nut-studdedness will not be denied.