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
  • 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.