Pumpkin Rugelach with Sage and Walnuts
Just try to resist us. Just try. Our savory, butter-flakey, nut-studdedness will not be denied.
Ingredients at the ready : egg, cream cheese, butter, flour, salt, onion, pumpkin, sage, walnuts, hot pepper.
First things first -- the dough. Merrill employs the trusty scoop and scrape.
Butter awaits pulverization.
Cream cheese, sliced and ready to join its buttery companion.
Butter, flour, cream cheese, salt. A whir of the blade. Dough!
Turn out onto parchment paper.
Pat into a round that will be easy to roll out.
Merrill tucks in the dough for an enviable two hour nap in the fridge.
Now for a little chopping. Shallots! Two big ones!
Sage!
Walnuts! Chopped as finely as patience allows.
Shallots go for a dip in hot oil.
Followed quickly by pumpkin, sage and those hot hot chile flakes.
The dough is awake! Get rolling.
The filling is cooled and the dough is rolled out. Spread!
Slice into dainty triangles.
Rugelach roll-ups.
If this doesn't melt your heart, nothing will.
All that work is but a distant memory.
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Author Notes: My hearty little sage plant was the sole survivor of the long hot Texas summer. I'm constantly looking for ways to use the sage, and the idea for this savory rugelach struck me at 4:30 in the morning, when baby Henry woke up and needed a cuddle. In the morning, I googled "savory rugelach" and saw that the all-powerful Dorie Greenspan had blogged about this very idea years ago. This recipe was built using her tips for good rugelach, my filling, and a dough recipe I got when I married into my husband's family.
Note: If you have no patience for finely chopping the walnuts, you can pulse them in the food processor until they're tiny little nibs, and then use the food processor to make the dough. - arielleclementine
Food52 Review: 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 bursts with umami.
WHY WE LOVE IT : A little rich, and a lot addictive, these nibbly treats will be the star of your next cocktail party. - A&M
Makes 32 small rugelach
- 2 sticks unsalted butter
- 8 ounces cream cheese
- 2 cups flour
- 1 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh sage leaves, chopped finely
- 2 large shallots, finely chopped (about 1/2 cup)
- 1/4 teaspoon aleppo or chile flakes
- 1 cup pure pumpkin puree (or squash or sweet potato puree)
- 2 healthy pinches kosher salt
- freshly ground black pepper
- 1/2 cup walnuts, finely chopped
- 1 egg
- 1 teaspoon water
- flaky sea salt or finely shredded parmesan, for sprinkling
- Prepare the dough. Cut the butter and cream cheese into tablespoon-sized pats and let soften for 10-15 minutes. Pulse the flour and salt in the food processor, and then add the semi-softened butter and cream cheese and pulse several times, until the mixture has formed large crumbly chunks (this can also be done very easily with a pastry knife, if you've got a sleeping baby and don't want to use the food processor). Gather the dough together into two large balls, flatten into disks and wrap in plastic wrap. Refrigerate for two hours or up to overnight.
- While the dough is chilling, prepare the filling. Heat 3 tablespoons of olive oil in a large skillet over medium heat until shimmery. Toss in the chopped shallots, sage, and aleppo and cook for 2 minutes. Stir in the pumpkin puree and cook for 5 minutes more, to help evaporate some of the water in the pumpkin. Season with two healthy pinches of kosher salt and freshly ground pepper. Remove from the heat to cool down (the filling should not be hot when you spread it on the dough).
- Preheat the oven to 350 degrees. When the dough has chilled, roll each disk into a 12" circle on a well-floured board. Make sure you flour the underside of the dough often, so that it doesn't stick. Spread half of the cooled pumpkin filling onto each disk, and then distribute half of the finely chopped walnuts over each disk. Using a bench scraper (or knife, or pizza cutter), cut the dough into 16 triangles. Roll up each triangle, starting from the base, to form a crescent, and place on a parchment paper-lined cookie sheet.
- Beat the egg with a teaspoon of water and brush lightly onto the rugelach. Top each rugelach with flaky sea salt or finely grated parmesan (I prefer the sea salt, my husband prefers parmesan, so I make half of each kind). Bake for 25 minutes, or until golden brown. Serve warm, if possible.
- Your Best Walnuts & Sage Contest Winner!
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4 months ago vivavo
I love the dough! This has been a hit for Thanksgiving and New Years appetizers...everyone is always very curious what is in the filling! It is the perfect layer of flavors.
5 months ago phyllis segura
I've been making lots of savory rugs...with salmon, pestos and tapenades...adding some special ingreds to the dough too. More cream cheese as well.
5 months ago reggieyum
I just made some sweet rugelach as I do every holiday season, but put half of the dough in the freezer for a later batch. The perfect opportunity to try this seemingly tasty bite for New Year's Eve. Thanks for thinking out of the usual rugelach box.
6 months ago barb48
Is this the typical dough to make the traditional ruggelach, with nuts and cinnamon? What would be a chocolate version of this?
5 months ago DrGaellon
Yes, flour, butter, cream cheese and a pinch of salt is the basic rugelach dough. You might also add a bit of sugar for a sweet cookie. You can find Joan Nathan's recipe for chocolate rugelach at http://bit.ly/W9qgTi
over 1 year ago Melanie,Sodini
This recipe is amazing. The only thing I would change is that after you chill the dough,
roll it out and make a rectangle. Then fold it up like a letter in thirds and then re chill. This gives it flakey layers. Otherwise, this recipe was a big hit. I will make it over and over.
over 1 year ago Joyce Piper
These look heavenly, I will definitely be attempting to make these. Thank you for the beautiful recipe.
over 1 year ago arielleclementine
thank you so much! i hope you love them
over 1 year ago Angela
this was a big hit at cooking club today (theme: hors d'oeuvres)! going to use up the rest of the pumpkin and make more to freeze! :)
over 1 year ago arielleclementine
oh yay! thanks for trying them, and for sharing your sweet comment!
over 1 year ago deanna1001
I love the savory twist! Congrats!
over 1 year ago cheese1227
Lovely recipe. Congrats on the win!
over 1 year ago Sagegreen
Congrats, ariellle!
over 1 year ago arielleclementine
thank you so much, everyone! i am over the moon!!
over 1 year ago creamtea
Congratulations on your win!
over 1 year ago Midge
Congrats!
over 1 year ago EmilyC
Congrats -- these look divine!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
yip! congrats ac.
over 1 year ago aargersi
Abbie is a trusted source on General Cooking.
HURRAH! Congratulations!!!
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Yay! Congrats! This is such a great recipe!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
YAY!! Much deserved win, this is a brilliant recipe!!
over 1 year ago stevea66
I make these at Christmas with just cinnamon sugar and chopped walnuts for filling. Deliciouse!
over 1 year ago arielleclementine
that's how i first tried them too! my aunt-in-law's recipe has you brush the dough with egg white, then sprinkle on brown sugar, cinnamon, and walnuts. simple and delicious!
over 1 year ago creamtea
congratulations on becoming a finalist. these sound so good!
over 1 year ago Waverly
These sound incredible. Congrats!
over 1 year ago Midge
Oh wow, these sound amazing. Congratulations arielleclementine!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Congratulations, AC! I love the idea of a savory rugelach.
over 1 year ago arielleclementine
oh man oh man!!! thanks so much everyone! what an honor!!!
over 1 year ago Sonali aka the Foodie Physician
These looks scrumptious! Congratulations!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yahooo!!!!! Congrats AC!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations on being a finalist these sound amazing!
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats arielle!!! These sound absolutely stupendous! Man, I wish I could eat walnuts. Any thoughts on a non walnut or almond substitution for them? Maybe pine nuts would work.
over 1 year ago Bevi
Congrats on being a finalist! These sound yummy!
over 1 year ago arielleclementine
thanks, friends!
over 1 year ago gingerroot
These sound delicious. I love the whisper of heat to contrast the earthy sage and walnuts and the sweet pumpkin. Yum!
over 1 year ago gingerroot
These sound delicious. I love the whisper of heat to contrast the earthy sage and walnuts and the sweet pumpkin. Yum!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
yummmmmm!!!!
over 1 year ago aargersi
Abbie is a trusted source on General Cooking.
The sound so good! Have never made Rugelach before, it may be time to start. Give Henry a cuddle for me!!!