Tis the season for all things pumpkin, apple or pecan plus plenty of spice.
Like a flock of birds migrating south in the winter, this time of year the baking aisle awkwardly relocates to the front entrance of the grocery. I know this because I tripped over the mile high pile of brown sugar and marshmallows not quite expecting the front entrance to be barricaded with Thanksgiving baking
But not to worry. I am not a Scrooge all of the time. Really. Mostly I just need a decent cup of coffee and I’m good.
But back to apple pumpkin butter rugelach. Need a tasty food gift? Got people dropping by? Want to bring something to the office bakey thing and be a baking-hero?
Make rugelach. It is one of those things that everyone likes to eat but most folks are afraid is too hard to make – it isn’t.
Also, they are really rich, and not terribly sweet so it’s a nice alternative to the traditional too-sweet holiday fare.
If you make that apple pumpkin butter ahead of time and keep some on hand, recipes like this are easy to make in no time at all. The dough can also be made ahead of time and will (happily) wait for you. Plus, since it’s divided in half you need only bake a little a time if you want. It’s the friendliest pastry making ever.
Make the dough, divide it and wrap well. refrigerate (or freeze). Bring to a chilled room temperature (it should still feel cold to the touch but won’t break into pieces if rolled) and roll out like a pizza.
Trim the circle so it’s neat-ish. Cover with the pre-made apple pumpkin butter and slice into 16 skinny wedges. Roll those up, place them on a parchment lined baking sheet. Brush with the melted butter goo and bake. It’s that easy and aside from the plastic wrap that the dough gets rolled on – not much of a mess either. My kind of cookie.
They do taste best freshly baked, but you can refresh them in a 300°F oven for about five minutes.
Let the holidays commence because we have rugelach. And coffee.
|Apple Pumpkin Butter Rugelach|| |
- 300 grams Canteen flour blend (2⅓ cups) (see notes)
- 1 teaspoon granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 113 grams unsalted butter, chilled and cubed (8 tablespoons)
- 115 grams full fat cream cheese (8 tablespoons)
- 1 extra large egg
- 40 grams cold water (2 to 3 tablespoons)
- 280 grams Homemade Apple Pumpkin Butter (1 cup)
- 140 grams finely chopped pecans (optional)
- 2 tablespoon butter, melted
- ½ teaspoon granulated sugar
- ¼ teaspoon ground cinnamon
- In a food processor pulse together flour, sugar, salt and cinnamon until blended. Add butter and cream cheese and pulse until mixture forms coarse uneven crumbs. In a small container, whisk the egg with a fork and add one tablespoon of water. Add to the crumbs and pulse until dough forms a ragged, smeary ball. If needed, add additional water, one tablespoon at a time until the dough ball forms - less is better than too much liquid. Remove from the processor and knead just until dough comes together. Divide in half and wrap each half in plastic. Refrigerate at least two hours and up to a few days.
- Roll each dough half between sheets of plastic wrap dusted with flour into rounds about 14 inches around. Peel top plastic from dough. Dust dough lightly with flour. Place plastic back on top. Flip dough and peel plastic wrap. Dough should move around on bottom plastic now. Trim outside edge, if necessary.
- Cut dough (using a pizza cutter is easiest) into 16 even pieces – start with quarters, then divide the quarters and divide those pieces until you have 16 pie shaped pieces.
- Smear 140 grams or ½ cup of Apple Pumpkin Butter onto pieces. Add half the chopped nuts if using. Roll each piece from the outside in forming crescents. Place on parchment lined baking sheet. Refrigerate rolled rugelach. Repeat with other half of dough or leave dough for another time. To make the topping stir melted butter with sugar and cinnamon. Brush with melted butter mixture right before baking.
- While rugelach are chilling preheat oven to 350°F. Bake one sheet at a time in the center of the oven for 15 minutes. Rotate sheet and bake 10-15 minutes more or until pieces are golden brown. Cool on the baking sheets for a few minutes and then transfer rugelach to a rack to cool completely. Each dough half makes 16 rugelach.