Pumpkin Rugelach with Sage and Walnuts

20_food52_01-10-12-7927

Course Appetizers

Ingredients in this Recipe

1 cup pure pumpkin puree (or squash or sweet potato puree)
1 egg
1 teaspoon kosher salt
1 teaspoon water
1/2 cup walnuts, finely chopped
1/4 cup fresh sage leaves, chopped finely
2 cups flour
2 large shallots, finely chopped (about 1/2 cup)
2 sticks unsalted butter
3 tablespoons extra virgin olive oil
8 ounces cream cheese
flaky sea salt or finely shredded parmesan, for sprinkling
freshly ground black pepper

Recipe Preparation

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