These savory little pastries are a fun alternative to their sweet counterparts, and are a great way to enjoy pumpkin in something other than pie. Delicious for Shabbat, to serve in the sukkah and to celebrate Simchat Torah.
(Psst: Prefer a sweet rugelach? Try this recipe for Pumpkin Chocolate Rugelach.)
Yield: 32 rugelach
To make the pastry
- Combine the flour and salt. Work in the butter and cream cheese until the mixture comes together.
- Form the dough into two disks, wrap them in plastic, and refrigerate for 2 hours.
To make the filling
- Heat the olive oil in a pan set over medium heat. Add the onion, sage, and chili powder.
- Cook until the onions are translucent, about 2 minutes. Add the pumpkin, salt, and pepper. Cook for 5 minutes longer, until the purée has become a bit drier. Cool to room temperature.
- Preheat the oven to 400°F. Lightly grease two baking sheets, or line with parchment paper.
- On a well-floured surface, roll one disk of pastry into a 14" circle.
- Spread half the filling onto the circle. Sprinkle 1/4 cup Parmesan and 1/4 cup walnuts evenly over the pumpkin.
- Cut the dough into 16 wedges. Roll each wedge tightly, starting at the wide end, and bend into a crescent.
- Place the crescents on one of the prepared baking sheets.
- Repeat with the remaining pastry and filling.
- Combine the egg with 1 teaspoon water and brush it onto the rugelach.
- Bake the rugelach for 25 to 27 minutes, until golden brown. Remove from the oven, and transfer to a rack to cool. Serve warm, or at room temperature. Store at room temperature, tightly wrapped, for several days; freeze for longer storage.