Pumpkin Butter and Caramelized Fig Rugelach

Pumpkin Butter and Caramelized Fig Rugelach

Can you believe October is half way over? And more importantly Halloween is only two weeks away?!?! I’ve got lots of work to do on my costume. Do you have yours picked out yet? If you’re new around here, I’m obsessed with Halloween. I’ve been busy with trips to Seattle, ACL (a local music festival) and general merriment and it kinda snuck up on me. Per usual, I make my annual quest to look smokin’ in some unitard October 31st contraption by whipping up some fall cookies. But OMG these Pumpkin Butter and Caramelized Fig Rugelach are worth it. I made my own pumpkin butter, and you can slather that stuff on anything. Yogurt, toast, your boyfriend. No judging here. Let’s make some rugelach!

Pumpkin Butter and Caramelized Fig Rugelach

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.

Pumpkin Butter and Caramelized Fig Rugelach

When you are ready to make rugelach, preheat oven to 350 degrees F. Roll out each ball on a floured surface into a circle, keeping the other balls in the fridge until you are ready for them. Use a 12-inch bowl to trim evenly if you are anal about even cookies! Spread a thin layer of cooled pumpkin butter on the circle, sprinkle with chopped figs, sugar and pecans. Pumpkin Butter and Caramelized Fig Rugelach

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.

Pumpkin Butter and Caramelized Fig Rugelach

Pumpkin Butter and Caramelized Fig Rugelach

Cool on a cooling rack- if you can wait. And then dig in!

Pumpkin Butter and Caramelized Fig Rugelach

Pumpkin is a veggie, figs are a fruit, so let’s call this a health food, shall we?

Pumpkin Butter and Caramelized Fig Rugelach

Pumpkin Butter and Caramelized Fig Rugelach
 
Prep time
Cook time
Total time
 
Classic rugelach with a fall twist with homemade pumpkin butter and caramelized figs!
Author:
Recipe type: Dessert
Cuisine: Jewish
Serves: 48 cookies
Ingredients
  • For Rugelach
  • 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
Instructions
  1. First, make the rugelach dough. Cream together butter, cream cheese and yogurt with a hand mixer or stand mixer until light and fluffy.
  2. Then add in sugar, flour, vanilla and cinnamon. Keep mixing to form a sticky dough and all ingredients are combined.
  3. Divide the dough into four even balls balls and then flatten into disks. Wrap in saran wrap and chill for two hours or overnight.
  4. 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.
  5. 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.
  6. When you are ready to make rugelach, preheat oven to 350 degrees F.
  7. Roll out each ball on a floured surface into a circle, keeping the other balls in the fridge until you are ready for them. Use a 12-inch bowl to trim evenly if you are anal about even cookies!
  8. Spread a thin layer of cooled pumpkin butter on the circle, sprinkle with chopped figs, sugar and pecans.
  9. 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.

 

 

 

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Comments

  1. Beth S. says

    Um, where do the caramelized figs come in? Are they an ingredient in the rugelach (as suggested in the title), or are they a separate item to be served w/ the rugelach?

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