by arielleclementine
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A&M's Testing Notes:
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Expand2 sticks unsalted butter Ask a question about this ingredient
8 ounces cream cheese Ask a question about this ingredient
2 cups flour Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
3 tablespoons extra virgin olive oil Ask a question about this ingredient
1/4 cup fresh sage leaves, chopped finely Ask a question about this ingredient
2 large shallots, finely chopped (about 1/2 cup) Ask a question about this ingredient
1/4 teaspoon aleppo or chile flakes Ask a question about this ingredient
1 cup pure pumpkin puree (or squash or sweet potato puree) Ask a question about this ingredient
2 healthy pinches kosher salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
1/2 cup walnuts, finely chopped Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 teaspoon water Ask a question about this ingredient
flaky sea salt or finely shredded parmesan, for sprinkling Ask a question about this ingredient
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.
Ask a question about this stepWhile 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).
Ask a question about this stepPreheat 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.
Ask a question about this stepBeat 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.
Ask a question about this stepThese look heavenly, I will definitely be attempting to make these. Thank you for the beautiful recipe.
thank you so much! i hope you love them
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! :)
oh yay! thanks for trying them, and for sharing your sweet comment!
I love the savory twist! Congrats!
Lovely recipe. Congrats on the win!
thank you so much, everyone! i am over the moon!!
Yay! Congrats! This is such a great recipe!
I make these at Christmas with just cinnamon sugar and chopped walnuts for filling. Deliciouse!
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!
Congratulations, AC! I love the idea of a savory rugelach.
oh man oh man!!! thanks so much everyone! what an honor!!!
These looks scrumptious! Congratulations!
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.
thanks, friends!
These sound delicious. I love the whisper of heat to contrast the earthy sage and walnuts and the sweet pumpkin. Yum!
These sound delicious. I love the whisper of heat to contrast the earthy sage and walnuts and the sweet pumpkin. Yum!
The sound so good! Have never made Rugelach before, it may be time to start. Give Henry a cuddle for me!!!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
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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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Sage!
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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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Rugelach roll-ups.
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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.
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.