Pumpkin Ginger Rugelach

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.

  • prep time 15 min
  • total time 45 min
  • ingredients 9
  • servings 16

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
  • 1 Heat oven to 350°F. Spray large cookie sheet with cooking spray.
  • 2 Remove 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.
  • 3 In small bowl, beat egg and milk; brush over tops of pastries. Sprinkle with cinnamon-sugar.
  • 4 Bake 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    130
    ,
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    3g,
    3%
    ),
    Sodium
    100mg
    100%;
    Total Carbohydrate
    11g
    11%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1/2 Starch; 1 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved