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Pumpkin Ginger Rugelach

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Pumpkin Ginger Rugelach
  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 16
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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.
Updated Mar 14, 2013

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

Steps

  • 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

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
*Percent Daily Values are based on a 2,000 calorie diet.
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