Pumpkin Rugelach

In 2013, in a very rare lunar and solar calendar alignment, Chanukah coincided with Thanksgiving and was unofficially dubbed “Thanksgivukkah.” Home cooks and chefs looked for ways to blend the flavors and foods of both traditions. These pumpkin rugelach were created with that idea in mind. We fell in love with them and continue to make them, even knowing that the two holidays will never coincide again in our lifetimes. The sweet and spicy pumpkin is the perfect tasty filling for the rich and delicate dough. The dough can be schmeared with other fillings such as cinnamon sugar and raisins, apricot jam and chopped almonds, walnuts, or mini chocolate chips.

Watch how quickly these disappear from your kitchen, but if you do have any left over, they freeze well.

MAKES ABOUT SIXTY-FOUR 2-INCH RUGELACH

Dough

2 cups unbleached all-purpose flour

1 cup (2 sticks) unsalted butter

½ pound plus 2 tablespoons cream cheese

1 tablespoon sour cream

2 tablespoons sugar

Filling

15 ounces canned or fresh pumpkin purée

½ cup apple cider or apple juice

1 cup sugar

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

½ teaspoon allspice

½ teaspoon grated lemon zest (optional)

Pinch of kosher salt

½ cup dried currants (optional)

1 cup hot water (optional)

Confectioners’ sugar, for dusting

To make the dough, place the flour, butter, cream cheese, and sour cream in a food processor fitted with a metal blade or the bowl of a standing mixer. Pulse or blend on medium speed to combine. Sprinkle the sugar over the dough and pulse or blend until the ingredients are well distributed.

Transfer the dough to a board. It will be very sticky. Divide the dough into 4 equal balls and flatten with your hands. Wrap with plastic wrap and refrigerate for at least 2 hours. The longer you wait, the easier the dough will be to handle.

To make the filling, mix the pumpkin purée and cider in a saucepan over medium-low heat. Add the sugar, cinnamon, nutmeg, allspice, lemon zest, if using, and salt, and stir until combined. The mixture will be a dark caramel color. Raise the heat to medium-high and bring the mixture to a boil. Lower the temperature and simmer for 30 minutes, stirring occasionally to keep the mix from burning on the edges. The filling should be thick yet spreadable.

If using currants, soak them in the hot water for 10 to 15 minutes. Drain.

Preheat the oven to 375°F. Line a baking sheet with lightly floured parchment paper.

Remove the dough from the refrigerator and let it soften for 5 to 10 minutes, until it is soft enough to roll. Roll out one ball of the dough to a 9-inch circle between two pieces of parchment paper. Chill in the refrigerator for 15 minutes. Remove the top piece of parchment paper. Spread ¼ cup of the filling evenly over the dough, leaving a ¼-inch border without filling. If using currants, sprinkle them around the edge of the filling. Slice the circle into 16 wedges. Pull the first wedge out of the circle and roll from the widest part to the narrowest. Place on the prepared baking tray. Repeat with the rest of the wedges, placing the rugelach about 1 inch apart. Continue with the remaining dough portions and filling.

Bake until the rugelach are golden brown, 20 to 25 minutes. Cool and dust with confectioners’ sugar before serving.