Pumpkin Ginger Rugelach
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Updated Mar 14, 2013
Flaky pastry crust with ginger and pumpkin pie spice flavored filling — these traditional Jewish Rugelach look impressive on a dessert platter and taste even better.
Pumpkin Ginger Rugelach
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- Prep Time 15 min
- Total 45 min
- Servings 16
- Ingredients 9
Ingredients
- 1 refrigerated pie crust, softened as directed on box
- 4 oz (half of 8-oz package) cream cheese, softened
- 2 tablespoons packed brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup chopped pecans, toasted
- 2 tablespoons chopped crystallized ginger
- 1 egg
- 1 tablespoon milk
- 2 tablespoons cinnamon-sugar
Instructions
-
Step1Heat oven to 350°F. Spray large cookie sheet with cooking spray.
-
Step2Remove crust from pouch; unroll on work surface. In medium bowl, mix cream cheese, brown sugar and pumpkin pie spice with spoon until smooth. Spread mixture over crust to within 1/4 inch of edge. Sprinkle with pecans and ginger; press slightly into dough. Cut into 16 wedges. Roll up starting with wide end. Place point side down on cookie sheet.
-
Step3In small bowl, beat egg and milk; brush over tops of pastries. Sprinkle with cinnamon-sugar.
-
Step4Bake 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.
Nutrition
130
Calories
9g
Total Fat
2g
Protein
11g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 130
- Total Fat
- 9g
- 0%
- Saturated Fat
- 3g
- 0%
- Sodium
- 100mg
- 0%
- Total Carbohydrate
- 11g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 1 1/2 Fat;Carbohydrate Choice
1/2
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