Pumpkin Ginger Rugelach Recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Rolling pin
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Pastry brush
- Pizza cutter
- Baking sheet
- Parchment paper
- Oven
- Cooling rack
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
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