These little pastries are a fun alternative to their sweet counterparts, and are a great way to enjoy pumpkin in something other than pie.
To make the pastry: Combine the flour and salt. Work in the butter and cream cheese until the mixture comes together.
Form the dough into two disks, wrap them in plastic, and refrigerate for 2 hours.
To make the filling: Heat the olive oil in a pan set over medium heat. Add the onion, sage, and chili powder.
Cook until the onions are translucent, about 2 minutes. Add the pumpkin, salt, and pepper. Cook for 5 minutes longer, until the purée has become a bit drier. Cool to room temperature.
Preheat the oven to 400°F. Lightly grease two baking sheets, or line with parchment paper.
On a well-floured surface, roll one disk of pastry into a 14" circle.
Spread half the filling onto the circle. Sprinkle 1/4 cup Parmesan and 1/4 cup walnuts evenly over the pumpkin.
Cut the dough into 16 wedges. Roll each wedge tightly, starting at the wide end, and bend into a crescent.
Place the crescents on one of the prepared baking sheets.
Repeat with the remaining pastry and filling.
Combine the egg with 1 teaspoon water and brush it onto the rugelach.
Bake the rugelach for 25 to 27 minutes, until golden brown. Remove from the oven, and transfer to a rack to cool. Serve warm, or at room temperature. Store at room temperature, tightly wrapped, for several days; freeze for longer storage.
Yield: 32 rugelach.
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.
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