Classic rugelach with a fall twist with homemade pumpkin butter and caramelized figs!
Author: Amy Kritzer
Recipe type: Dessert
Serves: 48 cookies
2 sticks room temperature unsalted butter, cut into chunks
8 oz cream cheese, cut into chunks
⅓ cup Greek yogurt
½ cup of sugar, plus more for sprinkling
2 cups all-purpose flour
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 egg for egg wash
1 cup pecans, finely chopped
For Pumpkin Butter
1 15-ounce can pumpkin puree
⅓ cup orange juice
1 teaspoon ground ginger
½ teaspoon ground cloves
½ tablespoon ground cinnamon
¼ teaspoon ground nutmeg
¾ cups brown sugar
1 teaspoon vanilla
For Caramelized Figs
3 tablespoons brown sugar
12 fresh figs, halved lengthwise
First, make the rugelach dough. Cream together butter, cream cheese and yogurt with a hand mixer or stand mixer until light and fluffy.
Then add in sugar, flour, vanilla and cinnamon. Keep mixing to form a sticky dough and all ingredients are combined.
Divide the dough into four even balls balls and then flatten into disks. Wrap in saran wrap and chill for two hours or overnight.
To make pumpkin butter, in a large saucepan, combine pumpkin, orange juice, ginger, cloves, cinnamon, nutmeg, brown sugar and vanilla in a large saucepan. Bring to a boil while mixing well. Reduce heat, and let simmer for 20-30 minutes until thick, stirring often. Set aside to cool.
To caramelize figs, place a rack in the oven about 3 inches from the heat and preheat the broiler. Arrange the figs in a foil lined rimmed cookie sheet and sprinkle sugar evenly. Broil for 3-5 minutes until the sugar is melted. Cool and chop roughly.
When you are ready to make rugelach, preheat oven to 350 degrees F.
Roll out each ball on a floured surface into a ⅛ inch thick circle, keeping the other balls in the fridge until you are ready for them. Make sure to use enough flour so the dough doesn't stick.
Spread a thin layer of cooled pumpkin butter on the circle, sprinkle with chopped figs, sugar and pecans.
Cut the circle into 12 triangles. Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Place cookies on a sheet, wash with egg, sprinkle with more sugar, chill for another hour, and bake for 25 minutes or until golden. Cool on a cooling rack.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/pumpkin-butter-caramelized-fig-rugelach/