Pumpkin and Candied Pecan Rugelach

I have been craving the taste of fall for the last few weeks. It is still a bustling 80 degrees here in So Cal and the beach is still swarming with surfers and swimmers (like me), enjoying the last few degrees of warm waters. I think I still have a few weeks left of 60 degree ocean waters before I have to surrender to a wet suit. But we won’t go there…scary sausage nightmares.

So even though summer is all around me and flip-flops are floppin and surfers are surfin’, I finally bought my first can of pumpkin for the season.

Pumpkin and Candied Pecan Rugelach via LittleFerraroKitchen.com

I couldn’t wait. I actually went to 2 stores to find pumpkin and finally Joe found some..thank the heavens, he is the BEST shopper! When I have a craving, nothing stops me! Its being spoiled is what it is. And let’s talk about the canned pumpkin for a sec. Organic canned pumpkin is a rock star. It does all the work for you without you doing anything. Of course, you can get a pumpkin and seed it, roast it and peel the skin off, and mush it up, but make sure its a “Sugar Pumpkin”. Those are the ones used for pumpkin pie!

Pumpkin and Candied Pecan Rugelach via LittleFerraroKitchen.com

So for the start of the fall season, the first thing I think of is my favorite cookie in the whole world, rugelach. Rugelach is a traditional Jewish cookie that looks like a mini crescent. It’s usually stuffed with fruit preserves and nuts and the dough has a cream cheese base in it, making it soo creamy and decadent. Rugelach is my famous cookie…everyone in town knows I make them and in fact, it won 2 awards! Boo-ya!
Last year I won a local bake-off competition where my prize was a donation to my favorite charity (local animal rescue, of course) and the other was with the L.A. Times.

Pumpkin and Candied Pecan Rugelach via LittleFerraroKitchen.com

So this year I felt a little twist on my tradition would be fun. Instead of my favorite fruit and nut filling, instead I zested up some pumpkin puree with bright orange zest and to pair with, sweet and buttery candied pecans for a little sweet crunch.  And pumpkin rugelach was born! The outcome was absolutely delicious and put me right into the fall season.

Method:

1) Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla. Mix well.

Pumpkin and Candied Pecan Rugelach via LittleFerraroKitchen.com

2) Add flour and mix until just combined. Dump the dough onto a well floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.

Pumpkin and Candied Pecan Rugelach via LittleFerraroKitchen.com

3) While the dough is resting, make the caramelized pecans. In a large non-stick skillet, melt the butter and add the pecans and brown sugar. On medium heat, continue to toss the pecans evenly so they are all coated with the butter and sugar. After about 5 minutes when they are coated, pour them onto a parchment paper lined baking sheet and allow to cool. Once they are cool enough to handle, chop them up very fine using a knife or food processor.

Pumpkin and Candied Pecan Rugelach via LittleFerraroKitchen.comPumpkin and Candied Pecan Rugelach via LittleFerraroKitchen.com

4) In a separate bowl, add the pumpkin puree and orange zest. Use a fork to “fluff” up the pumpkin so its not as solid as in the can.

5) In another bowl, make the rest of the filling. Add the 1/4c brown sugar and spices. Mix well.  *So at this point, you should have 3 separate bowls. 1 for the pumpkin, 1 for the brown sugar and spices and 1 for the chopped pecans.

6) Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. If you have a round cheese cake pan or any 9-10in pan, use that as a guide to cut a perfect circle for your rolled out dough and save the excess cut-outs to use again.

Pumpkin and Candied Pecan Rugelach via LittleFerraroKitchen.com

7) Take 2 Tb of pumpkin mixture and spread it evenly onto the round dough. (You can use more or less, as long as it has a thin layer). Then take 1 Tb of the brown sugar mixture and evenly sprinkle over the pumpkin. Top with 1 large Tb of chopped pecans. Use your hand to gently press down on the pecans so it sticks.

Pumpkin and Candied Pecan Rugelach via LittleFerraroKitchen.com

8) Using a very sharp knife or even a pizza cutter, but the dough in half, then in quarters. Then cut the quarters in half, so you have 8 little triangles.

9) Take one of the wedges and roll from the outside-in, allowing the point to rest on the bottom.

Pumpkin and Candied Pecan Rugelach via LittleFerraroKitchen.com

10) Once all of them are rolled up, place them on cookie sheet, end-side down and brush with egg wash and sprinkle with cinnamon sugar.

Pumpkin and Candied Pecan Rugelach via LittleFerraroKitchen.com

11) Bake at 350 degrees Fahrenheit for about 15-18 minutes until lightly golden brown.

Pumpkin and Candied Pecan Rugelach

Yield: 4 Dozen

Ingredients

    Dough
  • 8 oz cream cheese, room temperature
  • 1/2 lb unsalted butter, room temperature
  • 1/4 c white sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 c all-purpose flour, sifted
  • Filling
  • 1 can pumpkin puree
  • 1/4 c brown sugar
  • Few grates of freshly grated nutmeg (about 1/4 tsp)
  • 1/2 orange, zested (about 2 Tb)
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • Caramelized Pecans
  • 8 oz pecans
  • 2 Tb butter
  • 1/4 c brown sugar
  • Topping
  • 1/2 cup white sugar
  • 1 Tb cinnamon
  • 1 egg, lightly beaten

Instructions

  1. Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla. Mix well.
  2. Add flour and mix until just combined. Dump the dough onto a well floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.
  3. While the dough is resting, make the caramelized pecans. In a large non-stick skillet, melt the butter and add the pecans and brown sugar. On medium heat, continue to toss the pecans evenly so they are all coated with the butter and sugar. After about 5 minutes when they are coated, pour them onto a parchment paper lined baking sheet and allow to cool. Once they are cool enough to handle, chop them up very fine using a knife or food processor.
  4. In a separate bowl, add the pumpkin puree and orange zest. Use a fork to "fluff" up the pumpkin so its not as solid as in the can.
  5. In another bowl, make the rest of the filling. Add the 1/4c brown sugar and spices. Mix well. *So at this point, you should have 3 separate bowls. 1 for the pumpkin, 1 for the brown sugar and spices and 1 for the chopped pecans.
  6. Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. If you have a round cheese cake pan or any 9-10in pan, use that as a guide to cut a perfect circle for your rolled out dough and save the excess cut-outs to use again.
  7. Take 2 Tb of pumpkin mixture and spread it evenly onto the round dough. (You can use more or less, as long as it has a thin layer). Then take 1 Tb of the brown sugar mixture and evenly sprinkle over the pumpkin. Top with 1 large Tb of chopped pecans. Use your hand to gently press down on the pecans so it sticks.
  8. Using a very sharp knife or even a pizza cutter, but the dough in half, then in quarters. Then cut the quarters in half, so you have 8 little triangles.
  9. Take one of the wedges and roll from the outside-in, allowing the point to rest on the bottom.
  10. Once all of them are rolled up, place them on cookie sheet, end-side down and brush with egg wash and sprinkle with cinnamon sugar.
  11. Bake at 350 degrees Fahrenheit for about 15-18 minutes until lightly golden brown.

You will have leftover pecans, which are perfect for morning oatmeal!

http://littleferrarokitchen.com/2013/09/pumpkin-candied-pecan-rugelach/

Pumpkin and Candied Pecan Rugelach via LittleFerraroKitchen.com

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge