Pumpkin Ginger Rugelach

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

Minutes

Total Time

45

Minutes

Makes

16

servings

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.
Makes 16 servings (1 pastry)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • Total Fat 9g
      • (Saturated Fat 3g,),
    • Sodium 100mg;
    • Total Carbohydrate 11g
      • (Dietary Fiber 0g,
    • Protein 2g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.