Pumpkin-Peach Rugelach

Pumpkin-Peach Rugelach have a delicate cream cheese pastry wrapped around a sweet filling made with pumpkin, peach preserves, walnuts, and plenty of cinnamon.  These little cookies are easy on the eyes, and easy to make, too.

Before moving to New Jersey, I didn't have much exposure to traditional Jewish foods.  I had occasionally enjoyed latkes, but I had never eaten matzo ball soup, knishes, rugelach or challah.  These dishes are all readily available in New Jersey, and I'm so glad that's the case.  Let me tell you, a big bowl of matzo ball soup followed by a few rugelach is my idea of a satisfying meal.

Rugelach are rolled cookies made out of a rich pastry dough and filled with a variety of ingredients, such as  fruit preserves, nuts, and/or chocolate.  I opted for a combination of pumpkin puree, peach preserves, and walnuts.  I also used black walnut extract to enhance the sweet, nutty flavor in my rugelach.  But if you don't have black walnut extract, not to worry -- vanilla extract can be used instead.

I had always assumed that making rugelach would be difficult, since the end result looks so elegant.  But these cookies are actually quite easy.  The most important thing is to allow enough time -- about an hour and a half -- for your dough to chill.  Also, be certain to generously flour your working surface, as the pastry dough tends to stick.  Other than that, it's quite simple.

If you're looking for more Thanksgiving-themed rugelach recipes, be certain to check out these Cranberry-Pecan Rugelach from Erica's Sweet Tooth.  Yum!

Pumpkin-Peach Rugelach
(Adapted from this recipe by the Barefoot Contessa)

Cook Time: 25 minutes
Total Time: 2 hours

Ingredients

• 8 ounces cream cheese, room temperature (I used Neufchâtel)
• 2 sticks unsalted butter, room temperature
• 3/4 cup granulated sugar, divided
• 1/4 tsp. salt
• 2 tsp. black walnut extract, divided
• 2 cups flour
• 1/4 cup brown sugar
• 2 tsp. ground cinnamon, divided
• 1 cup walnuts, finely chopped
• 6 Tbsp. peach preserves
• 6 Tbsp. pumpkin puree
• 1 egg beaten with 1 tsp. milk or cream

Instructions

1. In the bowl of a stand mixer, beat cream cheese and butter until light and creamy.  Add in 1/4 cup granulated sugar, salt, and 1 tsp. walnut extract.  Decrease speed to low and add flour, one cup at a time.
2. Gather dough into a ball.  Use a knife to cut into four quarter.  Reshape each quarter into a ball, and wrap tightly in plastic wrap.  Chill in refrigerator for one hour. 
3. Meanwhile, prepare the filling. In a small bowl, combine 6 tablespoons of granulated sugar, brown sugar, 1 1/2 tsp. cinnamon, and walnuts.
4. In a food processor, combine peach preserves, pumpkin puree, 1 tsp. walnut extract and 1 tablespoon granulated sugar.  Pulse until smooth.  
5. Line two baking sheets with parchment paper and set aside.  Remove chilled dough from refrigerator.  Roll each ball of dough into a circle.  Cover each rolled circle with 2 tablespoons of pumpkin-peach mixture, then 1/2 cup of walnut filling.  Use fingertips to press filling gently into the dough.  Using a sharp knife, cut each circle into eight wedges.  Starting with the wide end, roll each wedge tightly.  Place on cookie sheet, with the small tip touching the cookie sheet.  Once all cookies have been rolled, chill for 30 minutes. 
6. Remove cookie sheets from refrigerator.  Combine remaining 1 tablespoon of granulated sugar with 1/2 teaspoon cinnamon.  Brush rugelach with egg wash and sprinkle with sugar mixture.  Bake for 20-25 minutes, or until golden brown on the edges.  Cool on wire rack and enjoy! 

Yield: 32 rugelach

Notes: If you can't roll the dough into a perfect circle, not to worry.  Many of my "circles" were more oblong in shape.  Some of the wedges may be a bit lopsided, but you won't be able to tell once you roll up the dough.

Thank you for reading, folks!  Are you all working away to prepare for Thanksgiving?  I'm making two apple desserts tonight and I'm getting excited!