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Pumpkin Ginger Rugelach

Prep 15 min
Total 45 min
Ingredients 9
Servings 16

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. MORE+ LESS-

Ingredients

refrigerated pie crust, softened as directed on box

oz (half of 8-oz package) cream cheese, softened

tablespoons packed brown sugar

1/2

teaspoon pumpkin pie spice

1/2

cup chopped pecans, toasted

tablespoons chopped crystallized ginger

egg

tablespoon milk

tablespoons cinnamon-sugar

Steps

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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.