Chocolate Pumpkin Almond Rugelach
A little bit country, a little bit rock n' roll, these Chocolate Pumpkin Almond Rugelach have something for everyone!
Ingredients
- For Rugelach Dough:
- ½ cup sugar
- 1 tablespoon cinnamon or pumpkin pie spice
- Pinch of salt
- 2 cups Bob's Red Mill all-purpose flour plus more for rolling out dough
- 2 sticks cold unsalted butter 1 cup, cut into chunks (cold ingredients lead to a flaky dough!)
- 6 oz cold cream cheese cut into chunks
- ⅓ cup sour cream
- 2 teaspoons vanilla
- For Pumpkin Butter Filling:
- 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 Chocolate Filling:
- 4 ounces semisweet or dark chocolate finely chopped
- ¼ cup cocoa powder
- ¼ cup sugar plus more for sprinkling
- 1/2 cup salted almonds chopped
- 2 egg yolks
Instructions
- Place flour, sugar, pumpkin pie spice and salt in a food processor and pulse to combine. Then add cold butter, cream cheese, sour cream and vanilla in a food processor and pulse just until combined. You should have a crumbly 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 or a whisk, cream together butter, cream cheese and sugar just until light and fluffy, about 1 minute. Then add in sour cream, vanilla and salt and combine. Lastly, add in flour and cinnamon/pumpkin pie spice and mix with a spoon or your hands just until combined. This method will lead to a chewier 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. You could also use a pre-made pumpkin butter if you wanted to!
- To make chocolate filling, combine chocolate, cocoa powder, sugar for filling in a small bowl.
- When ready to bake, preheat the oven to 350 F.
- In a small bowl, whisk egg yolks with 1 tablespoon water.
- Roll out each ball on a lightly floured surface into a 9-10 inch circle, about ⅛ inch thick, keeping the other balls in the fridge until you are ready for them. You can use a pie pan to make an even circle. Make sure to use enough flour to prevent sticking on both sides to prevent sticking, but not so much that the dough gets dry.
- Spread a thin layer of cooled pumpkin butter on the circle, sprinkle with 1/4 of chocolate mixture and almonds.
- Cut the circle into 12 triangles using a pizza cutter or sharp knife. The easiest way to do this is cut the dough into quarters, and then cut each quarter into 3 pieces. 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 paper lined cookie sheet, with the dough point down, and freeze for 30 minutes to prevent spreading. Then wash with egg mixture, sprinkle with more sugar.
- Then bake for 20-25 minutes or until golden brown. Cool for 5 minutes on the baking sheet, and then finish cooling on cooling racks. EAT!
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