Pumpkin rugelach (3 pieces or 25% of the whole)
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 261.0
- Total Fat: 16.1 g
- Cholesterol: 15.1 mg
- Sodium: 247.8 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 2.3 g
- Protein: 2.1 g
View full nutritional breakdown of Pumpkin rugelach (3 pieces or 25% of the whole) calories by ingredient
Introduction
My mother used leftover pie dough to make "piggies". These were any combination of ingredients rolled into a spiral and sliced.I like the very flaky texture of Trader Joe's frozen pie crust with the pumpkin. Comes closer to the airy flaky dough of the real rugelach dough. My mother used leftover pie dough to make "piggies". These were any combination of ingredients rolled into a spiral and sliced.
I like the very flaky texture of Trader Joe's frozen pie crust with the pumpkin. Comes closer to the airy flaky dough of the real rugelach dough.
Number of Servings: 4
Ingredients
-
Ingredients:
Pie crust, frozen, ready-to-bake, 1 crust, single 9"
Pumpkin, canned, without salt, 1 cup
Brown Sugar, 6 tsp packed
Butter, salted, 2 tbsp
Cinnamon, ground, .5 tsp
Pumpkin Pie spice, .5 tsp
Vanilla Extract, 1 tsp
Directions
Thaw pie crust if necessary
In a saucepan on medium heat, combine
pumpkin,
2 tablespoons butter,
2 tablespoons brown sugar,
½ tsp pumpkin pie spice, and
½ teaspoon cinnamon, and stir occasionally until mixture begins to bubble.
Reduce heat to low and cook for 10 minutes, until mixture thickens and any water has evaporated.
Remove from heat and stir in vanilla.
Let it cool completely.
Preheat oven to 375
Lay out pie crust on flat surface. Try to make it a rectangular shape and flatten it to a thinner thickness than pie crust.
Spread on the pumpkin mixture.
Beginning at one end of the rectangle, roll it into a spiral. If neceesary, seal the other end with a bit of water.
Slice into 12 pieces.
Bake until golden brown.
Serving Size: Makes 4 servings, Each serving is 3 pieces.
Number of Servings: 4
Recipe submitted by SparkPeople user HAWKTHREE.
In a saucepan on medium heat, combine
pumpkin,
2 tablespoons butter,
2 tablespoons brown sugar,
½ tsp pumpkin pie spice, and
½ teaspoon cinnamon, and stir occasionally until mixture begins to bubble.
Reduce heat to low and cook for 10 minutes, until mixture thickens and any water has evaporated.
Remove from heat and stir in vanilla.
Let it cool completely.
Preheat oven to 375
Lay out pie crust on flat surface. Try to make it a rectangular shape and flatten it to a thinner thickness than pie crust.
Spread on the pumpkin mixture.
Beginning at one end of the rectangle, roll it into a spiral. If neceesary, seal the other end with a bit of water.
Slice into 12 pieces.
Bake until golden brown.
Serving Size: Makes 4 servings, Each serving is 3 pieces.
Number of Servings: 4
Recipe submitted by SparkPeople user HAWKTHREE.
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