Savory Pumpkin Sage Rugelach
Elevate your holiday baking with these Savory Pumpkin Sage Rugelach, inspired by Amanda and Merrill's delightful twist on the classic rugelach. Featuring a rich, flaky dough made with creamy butter and cheese, this savory version is filled with a warm, spiced mixture of pumpkin puree, fresh sage, and shallots, complemented by the crunch of walnuts. These bite-sized pastries are perfect for holiday gatherings, offering a delicious contrast to the sweeter treats on your spread. Ideal for impressing guests and satisfying your savory cravings, these rugelach are both unique and irresistible. Prepare to indulge your senses in every flaky, flavorful bite!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
unsalted butter
1 cup (cut into tablespoon-sized pats)
cream cheese
8 ounces (softened)
flour
2 cups (all-purpose)
kosher salt
1 teaspoon (for dough and 2 healthy pinches for filling)
extra virgin olive oil
3 tablespoons (for cooking filling)
fresh sage leaves
1/4 cup (finely chopped)
shallots
2 large (about 1/2 cup) (finely chopped)
chili flakes
1/4 teaspoon (for filling)
pumpkin puree
1 cup (or squash or sweet potato puree)
fresh ground black pepper
to taste (for seasoning)
walnuts
1 cup (finely chopped)
egg
1 (for egg wash)
water
1 teaspoon (for egg wash)
flaky sea salt or parmesan cheese
for sprinkling (to taste)
Instructions
1
1. Prepare the Dough: Begin by cutting the unsalted butter and cream cheese into tablespoon-sized pieces. Let them soften for 10-15 minutes at room temperature.
2
2. Mix the Dry Ingredients: In a food processor, pulse together the flour and kosher salt until well combined. Gradually add the softened butter and cream cheese, pulsing until the dough forms large crumbly chunks. Alternatively, you can use a pastry knife if you prefer a quieter method.
3
3. Chill the Dough: Gather the dough into two large balls, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or up to overnight.
4
4. Prepare the Filling: While the dough is chilling, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the finely chopped shallots and cook for 2 minutes until they begin to soften. Stir in the chopped sage and chili flakes, cooking for another 1-2 minutes.
5
5. Incorporate the Pumpkin: Add the pumpkin puree to the skillet and cook for 5 minutes, allowing excess moisture to evaporate. Season the mixture with 2 healthy pinches of kosher salt and freshly ground black pepper. Remove from heat and let it cool down completely.
6
6. Roll Out the Dough: Preheat your oven to 350°F (175°C). Once the dough has chilled, on a well-floured board, roll each disk into a 12-inch circle, ensuring to flour both sides of the dough to prevent sticking.
7
7. Assemble the Rugelach: Spread half of the cooled pumpkin filling evenly over each disk. Evenly sprinkle half of the finely chopped walnuts on top. Using a bench scraper, pizza cutter, or knife, cut each circle into 16 equal triangles.
8
8. Shape the Rugelach: Starting from the base of each triangle, roll up tightly to form a crescent shape. Place each shaped rugelach on a parchment-lined baking sheet.
9
9. Apply Egg Wash: Beat the egg with a teaspoon of water and lightly brush it over the rugelach. Sprinkle with either flaky sea salt or finely grated parmesan, depending on your preference.
10
10. Bake: Place the baking sheet in the preheated oven and bake for 25 minutes or until the rugelach are golden brown. Let cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pumpkin Sage Rugelach?
It is a savory twist on the classic holiday pastry, featuring a flaky cream cheese dough filled with a mixture of pumpkin puree, sage, shallots, and walnuts.
What ingredients are needed for the dough?
The dough consists of unsalted butter, cream cheese, all-purpose flour, and kosher salt.
How long should the rugelach dough be chilled?
The dough should be refrigerated for at least 2 hours or up to overnight before rolling out.
Can I make the dough without a food processor?
Yes, you can use a pastry knife to incorporate the butter and cream cheese into the flour if you prefer a manual method.
What are the main components of the filling?
The filling is made from extra virgin olive oil, shallots, fresh sage, chili flakes, pumpkin puree, walnuts, salt, and pepper.
Can I substitute pumpkin with another vegetable?
Yes, you can use squash or sweet potato puree as a substitute for the pumpkin puree.
How long should the pumpkin filling be cooked?
After adding the pumpkin to the skillet, cook it for 5 minutes to allow excess moisture to evaporate.
What size should the dough circles be when rolled out?
Each dough disk should be rolled into a 12-inch circle on a well-floured board.
How many rugelach does this recipe produce?
The recipe produces 32 rugelach in total, as each of the two dough circles is cut into 16 triangles.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking the rugelach.
What nuts are used in this savory rugelach recipe?
Finely chopped walnuts are sprinkled over the filling for added crunch.
Is an egg wash necessary for this recipe?
Yes, an egg wash made of one egg and a teaspoon of water is brushed on the pastries to help them brown and hold toppings.
What can be sprinkled on top of the rugelach before baking?
You can sprinkle either flaky sea salt or finely grated parmesan cheese on top of the egg-brushed pastries.
How long do the rugelach need to bake?
Bake them for approximately 25 minutes or until they reach a golden brown color.
How do you shape the rugelach?
Starting from the base of each dough triangle, roll the dough up tightly toward the point to form a crescent shape.
Do the butter and cream cheese need to be cold?
The recipe recommends letting them soften for 10-15 minutes at room temperature before mixing the dough.
How should the filling be prepared before assembly?
The filling must be cooked and then allowed to cool down completely before being spread onto the dough.
What tool is best for cutting the dough into triangles?
A bench scraper, pizza cutter, or sharp knife can be used to cut the dough circles into 16 equal pieces.
Are these rugelach sweet or savory?
These are savory rugelach, featuring herbs, shallots, and pumpkin instead of the traditional sweet fillings.
What kind of flour is recommended?
The recipe specifies using all-purpose flour for the dough.
How do I prevent the dough from sticking?
Ensure you use a well-floured board and flour both sides of the dough while rolling it out.
What spices are used to season the filling?
The filling is seasoned with chili flakes, kosher salt, and freshly ground black pepper.
How do you prepare the shallots for the filling?
The shallots should be finely chopped and sautéed in olive oil until they begin to soften.
Can I use dried sage instead of fresh?
The recipe calls for fresh sage leaves, which offer a more vibrant flavor, but dried sage can be used in smaller quantities if necessary.
What is the serving suggestion for these pastries?
They are best served slightly cooled as a snack, finger food, or an appetizer for holiday gatherings.
Should the baking sheet be prepared?
Yes, place the shaped rugelach on a parchment-lined baking sheet to prevent sticking and ensure easy cleanup.
How small should the butter pieces be for the dough?
The butter should be cut into tablespoon-sized pats before being added to the flour.
What type of oil is best for sautéing the shallots?
Extra virgin olive oil is recommended for cooking the filling ingredients.
Can these be served as a Christmas cookie?
Yes, they are tagged as christmas cookies and make a unique savory addition to a holiday dessert spread.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe suitable for those looking for impressive but manageable holiday baking.