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  1. To make the pastry: Combine the flour and salt. Work in the butter and cream cheese until the mixture comes together.

  2. Form the dough into two disks, wrap them in plastic, and refrigerate for 2 hours.

  3. To make the filling: Heat the olive oil in a pan set over medium heat. Add the onion, sage, and chili powder.

  4. Cook until the onions are translucent, about 2 minutes. Add the pumpkin, salt, and pepper. Cook for 5 minutes longer, until the purée has become a bit drier. Cool to room temperature.

  5. Preheat the oven to 400°F. Lightly grease two baking sheets, or line with parchment paper.

  6. On a well-floured surface, roll one disk of pastry into a 14" circle.

  7. Spread half the filling onto the circle. Sprinkle 1/4 cup Parmesan and 1/4 cup walnuts evenly over the pumpkin.

  8. Cut the dough into 16 wedges. Roll each wedge tightly, starting at the wide end, and bend into a crescent.

  9. Place the crescents on one of the prepared baking sheets.

  10. Repeat with the remaining pastry and filling.

  11. Combine the egg with 1 teaspoon water and brush it onto the rugelach.

  12. Bake the rugelach for 25 to 27 minutes, until golden brown. Remove from the oven, and transfer to a rack to cool. Serve warm, or at room temperature. Store at room temperature, tightly wrapped, for several days; freeze for longer storage.

  13. Yield: 32 rugelach.

Tips from our Bakers

  • Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.