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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Pumpkin Pie Rugulah

It’s hard to decide on what makes this one of the best rugulah recipes in the world. Is it the pastry dough that melts in your mouth or the filling of pumpkin, spice and blushing cranberries? These are holiday-wonderful but so much so, they will become part of your regular rugulah. This particular dough is a pure joy to work with.


2 cups unsalted butter, softened
2 ounces cream cheese
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
2 cups sour cream
4 1/2 cups, or more all-purpose flour

1 19 ounce can pumpkin pie filling (the sweet and spiced one, not plain pumpkin)
2 cups walnuts or pecans, finely chopped
½ cup brown sugar, firmly pressed
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice (or more if you like alot)
1 teaspoon pumpkin oil, optional (King Arthur Flour) *
1 1/3 cup dried cranberries, plumped and dried

Egg Wash
1-2 whisked eggs
Sugar for dusting

 * You can also use Boyajian Orange Oil instead of Pumpkin Oil. It will be a different taste sensation but also very appealing (and you can omit the pumpkin spices if you like)

For the dough, simply blend all the ingredients in order given, in a mixer, on slow speed, with the paddle attachment until a ball forms. You can also blend this in a food processor if you have a large bowl. If dough seems too wet, add in a bit more flour. Turn the dough out on a flour-dusted work surface and roll in a bit of flour, if required to make a soft but manageable dough. If you think you need more flour, you probably do but that said, this dough is a bit greasy until it is well chilled.

Divide the dough in four portions, press each into a flattened disc and wrap in wax paper and then in a Ziploc bag. Chill for 1-2 hours or more. 

To make the pastries, preheat the oven to 400 F. Stack two large baking sheets together and line the top one with parchment paper.

For the filling, have the pie filling nearby. In a food processor, pulse to grind up the nuts until finely ground, and then process gently – adding the other ingredients: the sugar, cinnamon, pumpkin pie spice and oil.

On a generously floured work surface, roll out each portion into a 12 inch circle. Smear on pumpkin filling, and then about 1/3 cup or so of nut filling. Sprinkle on ¼ of the cranberries.

Using a pastry or pizza wheel, cut into 12 wedges. Roll each one up snugly and place on baking sheet. Brush with egg wash.

Place in oven, immediately reducing temperature to 350 F. Bake 30-40 minutes until pastries are nicely browned. Cool before serving.    
Makes 4 dozen. Dough freezes well, as does unbaked and baked pastries.    

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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