Pumpkin Rugelach for Halloween!

Today is Halloween and THESE are the treats we are handing out tonight for the holiday. Petition to normalize trays of yummy backed goods for Halloween? I think YASSS!

Just in case these bad boys feel a little intimidating, I put together 5 tips (see below) that will up your Rugelach game in no time. :)

5 Tips to Perfect Your Rugelach Game

Use Softened Butter: When making the dough, ensure your butter is softened to room temperature—it will be much easier to incorporate. To quickly soften cold butter, fill a small bowl with boiling water (one that can cover the butter block), let it sit for a minute, then discard the water and place the bowl over the butter. Cover with a towel to keep the bowl warm. Repeat this 2-3 times, and your butter will be perfectly soft in just minutes.

Knead Gently: Whether kneading by hand or mixer, avoid overworking the dough until it’s completely smooth and elastic. Knead for about 5-6 minutes; a slightly less developed dough will be easier to roll out and stretch when laminating the rugelach.

Roll Evenly: When rolling the dough, work from the center toward the edges to achieve an even thickness across your dough sheet.

Shape with a Cut: After cutting triangle pieces for shaping, make a small slit in the center of the wide end of each triangle. This will create beautiful "tails" on the sides of your rugelach when you roll them up.

Bake Close Together: Place the rugelach close together on the baking tray. This helps them hold the filling better during baking and allows the simple syrup poured on top afterward to be absorbed more evenly.

Happy Halloween Gingis! Wishing you a spooky day filled with fun, family, and friends!