Name: Pumpkin Rugelach
Cook time: 14400 s
Total time: 14400 s
Yield: 40-50 mini rogalach
Ingredients: For the dough; 500 gr AP flour; 200 gr pumpkin puree; 100 gr milk; 60 gr sugar; 60 gr butter, softened; 10 gr dry yeast; 10 gr salt; 5 gr pumpkin spice; 1 pasture raised egg; For the filling; 200 gr brown sugar; 150 gr melted butter; 10 gr pumpkin spice; For brushing; 1 egg; For the syrup; 150 gr water; 150 gr sugar

BenGingi

Come on, don’t hand out random treats for Halloween—make the kids some Pumpkin Rugelach! I’m already obsessed with Rugelach, so pumpkin purée in the dough and warm spices in the filling? You’ve got to be kidding me! These little guys are the ultimate fall treat, perfect for Halloween or just savoring the season. Made with organic all-purpose flour and homemade pumpkin purée, the dough takes on a gorgeous orange hue. It’s then laminated with sweet pumpkin spice butter, creating a pastry so irresistible I almost devoured the entire batch with my family in one sitting.

Pumpkin Rugelach

Starting with the dough- in a stand mixer's bowl add the milk, sugar, yeast, egg, pumpkin puree, butter, flour, pumpkin spice and salt. Set the mixer on the second lowest speed and knead for 8 minutes, the dough doesn't need to be fully developed.

Remove the dough from the mixer's bowl, round into a tight ball and let it rest in an oiled bowl, covered with a plastic wrap, until doubled in size.

Once it's doubled in size, transfer the dough to a floured working surface and roll into 1/2 inch thickness rectangular sheet.

Make the filling- combine melted butter with the sugar and pumpkin spice, make sure the butter is at room temperature.

Using the scraper or spatula, spread the pumpkin spiced butter filling we prepared on the dough.

Fold the dough into thirds: bring the bottom third over the center, then fold the top third over the center. Rotate the dough 90 degrees and roll it out again into a rectangular sheet.

Using a knife or a pizza slicer, cut the dough into narrow-short triangles. Start rolling them out from the wide side.

Place our Rugelach on a sheet pan. I like arranging them so they touch each other, allowing them to stick together as they bake and be easily pulled apart. Lining the pan with baking paper makes it much easier to remove them.

Heat up your oven to 356F or 180C degrees. The moment the oven reaches the temperature, brush the Rugelach ligthly with the egg wash and bake for 40-45 minutes. In the meantime make the syrup.

For the syrup- bring water and sugar to boil, then set aside until Rugelach are ready.

Remove Rugelach from the oven and pour the syrup slowly slowly right on top of them, let them soak the syrup and then add more.

Now it's your decision: to pull apart or to cut a slice?! I did both.

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