Pecan Pie Rugelach for Thanksgivukkah

rugelach

We are celebrating Thanksgivukkah with Mr. Flour’s family this evening.  In honor of the collision of two favorite holidays, I made pecan pie rugelachs.  (Note:  Spell Checker wants to change rugelachs to “horselaughs”.  Is that really a more common word?  Really?)  There were several recipes floating around but I didn’t care for any of them entirely so I developed my own for the filling.  For the pastry I used the Shiksa in the Kitchen recipe from a couple years back, which is excellent like everything she does:

Pecan Pie Rugelach
*This makes a large batch – 4 dozen*

Filling:
4 C Shelled Pecan halves, chopped coarsely
1/2 C Unsalted Butter
1/2 C Corn Syrup
3/4 C Dark Brown Sugar
1/2 tsp salt
1.5 tsp vanilla

Pastry:
1 C Unsalted Butter
8 oz Cream Cheese
1/4 C Sour Cream
2 C Flour
1/4 tsp salt
2 T granulated Sugar

Chop cold butter and cream cheese into small pieces.   Put pieces into food processor along with sour cream and dry ingredients,  Pulse until crumbly dough forms and begins to fall away from sides.  Should still look crumbly – like cottage cheese.  Separate into four balls and wrap in plastic, press down into discs.  Chill.

Instructions and Assembly:
Prepare pastry as noted above and about 15 – 20 minutes prior to assembling rugelachs, remove pastry from fridge to warm slightly.  Preheat oven to 350.  For filling, melt butter in a cast iron pan until bubbly and just beginning to brown.   Pull off heat immediately and pour in nuts, stirring to coat.  Allow nuts to sit in the hot pan while in a separate bowl, whisk together corn syrup, sugar, vanilla, and salt.   Pour over nut mixture and stir thoroughly.     Then, take a disc of pastry and roll it out to about 12″.  You want the disc to be very even – I actually used a plate to trim the excess.   Then, put about 1/4 your filling onto your disc.   Spread evenly, leaving a little at the outside which is empty.   Cut into 16 slices using a pizza cutter, and roll each slice from the outside (wide) into the narrow.   Place on a silpad and brush with egg white if desired.  Bake at 350 for about 25 minutes.

pp1Discs, warming up

pp2Pecans, roasting slightly in butter…

pp3Sliced, waiting to roll….

pp4
Ready to go in the oven…

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4 thoughts on “Pecan Pie Rugelach for Thanksgivukkah

  1. Pingback: Chocolate Pecan Pie | Butterflies and Brownies

  2. Pingback: Gail’s Pecan Pie | Suitcase Full of Memories

  3. Pingback: Everything Rugelach with Nuts, Chocolate and Raspberry Jam | Seattle Foodshed

  4. Pingback: Lakey Kavalsky’s Rugelach | Stephen Darori on Family Recipes and Cooking

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