Classic rugelach with a fall twist with homemade pumpkin butter and caramelized figs!
Author: Amy Kritzer
Recipe type: Dessert
Serves: 48 cookies
½ cup of sugar, plus more for sprinkling
⅛ teaspoon kosher salt
1 teaspoon ground cinnamon
2 cups all-purpose flour
2 sticks (8 oz) unsalted butter, cold, cut into chunks
8 oz cream cheese, cold, cut into chunks
⅓ cup sour cream
2 teaspoons vanilla
2 egg yolks and 1 teaspoon water 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. In a medium bowl, whisk together sugar, cardamom, salt and flour. Place flour mixture, cold butter and cream cheese in a food processor and pulse just until combined. You should have a crumbly dough. Then add in sour cream and vanilla. Pulse just until combined into a clumpy dough. Do not overmix.
(If you don't have a food processor, let butter and cream cheese come to room temperature. With a stand or hand mixer with beater attachment, cream together butter, cream cheese and sugar just until light and fluffy, about 2 minutes. Then add in sour cream, vanilla and salt and combine. Lastly, add in flour and cinnamon and mix just until combined. This method will lead to a chewier, puffier rugelach vs. the flakier cookie with cold ingredients.)
Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough will be slightly sticky. Wrap each disk in saran wrap and chill for two hours or overnight. It also freezes well for up to 2 months.
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 with a pizza cutter or sharp knife. 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 parchment lined cookie sheet point side down, freeze for 30 minutes to prevent spreading. Combine egg yolks with water and wash rugelach with an egg wash. Bake for 20-25 minutes or until golden. Cool on a cooling rack.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/pumpkin-butter-caramelized-fig-rugelach/