Preparation

Using a food processor, pulse together butter, cream cheese, flour, salt, and sugar until it has coarse, crumbly texture. If you have no food processor, you can use a handheld dough blender.

Once dough is roughly combined, divide in half, gather into two balls and flatten into two disks, each about an inch thick. Wrap and refrigerate at least 2 hours (overnight is best).

For the filling, heat a skillet on medium low heat, sauté the garlic, shallots, and coconut oil for about 3 minutes until soft and translucent. Add in the cup of pumpkin pie filling and sage. Cook on medium low heat for 5-6 minutes until excess water has cooked off. Add salt and pepper and cook for another minute or two. Let cool to room temperature.

Remove dough from fridge and let it come back to room temperature. Flour surface and rolling pin and roll out dough to 1/8″, in approximately a rectangular shape.

Spread the filling evenly over the rolled dough, and sprinkle walnuts over it. Preheat oven to 350ºF.

Cut dough into isosceles triangles, about 1 1/2 inches from base to tip.

Take the base of the triangle, and roll inwards towards opposite tip.

Line baking sheet with parchment paper and flour. Space rugelach evenly over baking sheet. Crack one egg, whisk well, add 1 tsp of water, and using a pastry brush, gently brush over tops of rugelach. Grate a pinch of fresh parmesan over the top.

Bake for 35 minutes or until tops are golden brown.

Serve warm or at room temperature with a cup of tea or coffee, or pack into a lunch. Check out the full story here.