Thanksgivukkah Pumpkin Butter Rugelach

Thanksgivukkah Pumpkin Rugelach, gluten-free.

What better way to mingle popular food traditions from both Thanksgiving and Hanukkah than with pumpkin rugelach. Like a good friend, this recipe will not let you down, nor is it complicated or cranky. And it’s always happy to meet you for coffee.

Here’s how to make the whole process easy. Make the dough ahead of time and let it sit in the refrigerator. It only gets better resting for a day or two or three.

Roll out the chilled dough between sheets of plastic wrap – not so cold it breaks under the pressure of rolling, but chilled enough to be cooperative as it rolls into a log. Use the plastic wrap to help it along, like a big old sushi roll.

Use your favorite pumpkin butter (but make sure it is not only GF but has the fewest ingredients possible). Trader Joe has jars of the stuff during the holiday season and it is not only reasonably priced but tastes good. Lots of markets will also carry other worthy brands.

This rugelach is not intended to be very sweet, but if you like it on the sweeter side, add a bit more cinnamon-sugar (indicated in the recipe).

Think of these two-bite treats as an extension of pumpkin pie, with a twist. Be wild. Be daring. Make some for your holiday table.

And don’t forget to take a picture because Thanksgivukkah is one crazy holiday fest we will undoubtedly look back on with lots of amusement. Especially since we will be waiting about 79K years for the next one.

 

Thanksgivukkah Pumpkin Rugelach, gluten-free.

 

Thanksgivukkah Pumpkin Rugelach
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Ingredients
Dough
  • 300 grams Canteen flour blend (2⅓ cups) (see notes)
  • 1 tablespoon granulated sugar
  • ¼ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 80 grams full fat cream cheese (1/3 cup)
  • 108 grams Spectrum shortening (1/2 cup plus one tablespoon)
  • 60-80 grams cold water (about ¼ to ⅓ cup)
Cinnamon-sugar for the filling and topping
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon
Filling
  • 6 heaping tablespoons Pumpkin Butter
  • 1 teaspoon pumpkin pie spice
  • 2-4 teaspoons cinnamon-sugar mixture
  • 4-6 tablespoons finely chopped pecans or walnuts
Topping
  • 1 extra-large egg beaten
  • 1 tablespoon cinnamon-sugar mixture
Instructions
Dough
  1. In a food processor or large bowl pulse or whisk together flour, cinnamon, sugar and salt. Pulse in cream cheese and shortening or lightly blend together with a fork until the mixture looks like coarse crumbs. Add the water, a little at a time and pulse or mix, adding more water as needed just until the mixture turns into a ragged, smeary ball or comes away from the sides of the bowl.
  2. Turn dough out onto a piece of plastic wrap and knead just until all the crumbs are incorporated and the dough is smooth. It might be slightly sticky and gooey. Flatten into two disks and wrap well. Refrigerate at least four hours and overnight is better.
Cinnamon-Sugar
  1. Blend the sugar and cinnamon together until they are fully combined.
Filling and Assembly
  1. Preheat oven to 350°F. Line a baking sheet with parchment. Remove one dough disk and keep the other half refrigerated. Roll into 17-inch x 8-inch rectangle between two sheets of plastic wrap. Trim short edges if necessary. Spread half the pumpkin butter over the entire rectangle. Add half the spices, sugar and cinnamon. Sprinkle nuts and press in slightly. Using the plastic wrap begin rolling from the long side facing you - carefully (don’t crack the dough) using the plastic wrap to tighten the dough (again, gently) as you go – like a sushi roll.
  2. Finish with the seam side down and cover with plastic wrap. Place roll on a board and then repeat the process with other dough half. Place rolls in the freezer for about 20-25 minutes. Cut into 1-inch slices using a serrated knife cutting gently so the dough does not break. Place slices on prepared baking sheet spaced apart slightly. Brush with beaten egg and sprinkle with additional cinnamon sugar. Bake for 15 minutes and turn oven temperature down to 325°F. Bake 20-25 minutes more or until the tops are golden brown. Makes about 34 rugelach.
Notes
Canteen flour blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca flour by weight. See About Flour or Resources: Flour for more information.

Thanksgivukkah Pumpkin Rugelach, gluten-free.

Comments

  1. Do you think you could make the dough with a different gluten free flour? My friend is allergic to all grains but can use coconut/almond flour. Do you think they would work or would the texture be all wrong? Thank you!

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