Travelgiving: Pumpkin Pie Rugelach

Last year I wrote a series of recipes I called "Thanksgiving Basics" in case you're far from home or hosting Thanksgiving for the first time and just want to keep it classic and simple. You can find them all here. This year I'll be doing things a little more travel inspired for our second annual big expat Thanksgiving (we'll be hosting around 25) but definitely keeping some of the classics in the mix.

Our first stop: Budapest for pastry or a New York Jewish bakery's cookie jar by the register.

Our T-Day Inspiration: Pumpkin Pie

I love pumpkin pie as it is, so I'm not saying you necessarily need to improve on it but pumpkin pie is one of my favorite things, and flaky rugelach miiiiight be my favorite cookie after chocolate chip and when you combine them together they make magic. This is a cookie for all the people out there like me who love the crust as much, or maybe even more, than the filling. Not too sweet, full of pumpkin and spice and as tender as can be, even if there's already a pumpkin pie on the table, no host will be mad if you show up with these as your Thanksgiving feast contribution.

Pumpkin Spice Rugelach


For the Dough:

  • 12 oz (3 sticks) Cold Butter, cubed
  • 12 oz Cold Cream Cheese, cubed
  • 12 oz All Purpose Flour

For the Filling:

  • 1 cup Pumpkin Puree*
  • 1 Egg
  • 1/4 cup Brown Sugar
  • 2/4 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Cloves
  • Pinch of Nutmeg
  • Pinch of Allspice
  • Pinch of Salt

*For readers in Korea, or other expats: After discovering the canned pumpkin at the Foreign Food Mart had an expiration date of two years ago, I took a Korean green sweet pumpkin, cut it in half and scooped it, put it in a shallow baking pan with a bit of water, covered it with foil and put it in a 350 degree oven until it was tender and could be easily scooped away from the skin. Than I used my immersion blender to turn it into puree.

Confession: That bottom middle picture is actually from a batch of peach rugelach, don't tell.

The Dough:

  1. The real secret to rugelach dough is that it's two parts fat to one part flour, so it's pretty hard to overmix. The second secret is that your butter and your cream cheese should be cold. If your kitchen is warm, stick them back in the fridge for thirty minutes after you cube them. The third secret is, we can do this in the mixer or by hand, you choose (this is a rare instance where I choose mixer)
  2. Put flour and butter into a mixer bowl, paddle together until the butter is pea sized pieces. Add in the cream cheese. Mix until streaky. (see the photos in the first row if you're wondering just how streaky it should be for ideal flakiness)
  3. Dump the dough onto a large piece of plastic wrap and pat into a rectangle. Wrap tightly and refrigerate for at least one hour. Easy Peasy.

The Filling:

  1. In a small bowl, whisk together your sugar plus all your spices and salt for even distribution. In another bowl whisk together your pumpkin and egg until fully incorporated. Whisk the sugar into the pumpkin egg mixture. Refrigerate until you're ready to use.

Assembly and Baking:

  1. Flour a large work surface. Remove the dough and the filling from the refrigerator. Divide the dough into third. Roll out one third into a rectangle just a bit thinner than you would for pie dough. Trim off any uneven edges and putting the trimmings aside.
  2. Spread 1/3 of the pumpkin mixture in a thing layer over the dough, leaving an inch uncovered across the bottom edge (I like to use an offset spatula to do this).
  3. Gently roll up, wrap in plastic wrap and refrigerate seam side down.
  4. Repeat for the remaining two third of dough, incorporating the scraps from the dough before.
  5. Freeze for three hours before you're ready to bake
  6. Preheat an oven to 375. Line baking trays with parchment or silicon baking mats. Carefully cut one inch slices (I used a serrated knife) from the rolls and space evenly on the baking sheet, seam side down. Sprinkle with sugar
  7. Bake 35-45 minutes until golden brown. Cool on a rack. Serve when cool or once cool, keep in an airtight container for up to two days.
Travel Inspired Thanksgiving

Let Them Eat Cake

Between leaving America and arriving in Seoul, Dan and I spent five weeks traveling through Central/Eastern Europe and Istanbul. Almost every time we'd tell people our trip plans the response would be "Oh, going to visit the motherland?" and yes, I am Ashkenazi and Dan is Ukranian but we don't have any family we know of in our respective motherlands. The truth is, we were going to visit food. Dan wanted Varenyky every day and I wanted Dobos and Sacher Tortes, Retes and Rugelach. With moderate success, we tried to hit at least one bakery or cafe a day for my ongoing pastry education. Here are my favorites by city.


Mistral Cafe Prague

We were only in Prague about 60 hours so we didn't manage too much in the way of dessert but what we had I loved. These are traditional pancakes with cream cheese and raspberries from Mistral Cafe. The pancakes were yeasty, not too sweet and had a bit of a sourdough flavor. I really need to do some research on how to make these. The cream cheese was more like creme fraiche and in July the raspberries were perfect. The contrast of the sweetness of the raspberries with the tart creme fraiche and pancakes made for a great Summer time dessert. I'd love to go back and eat some of the other pastries at Mistral Cafe.


DEMEL. We went to Demel twice in our five days in Vienna. We would have gone more but on our first trip the service was so slow that I think we were there for almost an hour for just coffee and pastry. I recommend sitting inside if there's room as the service on our second visit was much faster. Of course the reason we went back a second time is quite simply that Demel really is the best. Having had many an apple strudel in Vienna, I feel confident in saying that the one at Demel is the only one where the price matched the quality. The apples weren't overly sweet or mushy and the pastry was flaky and crisp. The poppyseed strudel was also quite good but it's almost like a poppyseed cake wrapped in strudel pastry which wasn't quite what I was expecting. On our last day in Vienna I felt like I just couldn't leave the city without having at least one cake from Demel. I opted for Black Forest Cake which I believe had a generous soaking of both rum and kirschwasser, a very nice, light chocolate sponge and perfectly smooth mousse and cream. It might actually be the platonic ideal of a Black Forest Cake.

Obviously, a pastry chef cannot visit Vienna without an obligatory visit to Cafe Sacher. I would not recommend getting anything on the tourist priced menu other than Sacher Torte. It is definitely worth the visit to this piece of culinary history but its efforts to appear frozen in time come across as a bit staged and stuffy. The cake was light and not too sweet. I found it a bit dry but you cannot argue that a Sacher Torte at Hotel Sacher wasn't made exactly as it should be.


Dobos Torte Gerbaud Budapest

Budapest is where my pastry and cake eating abilities were really put to the test. While my husband wanted paprikash for every meal I was trying to figure out how much pogaca could be worked into my diet. There were so many different Hungarian baked goods I wanted to try that I limited myself to one of each. So I was left with a conundrum, if I was only going to eat one slice of Dobos Torta, the most Hungarian of cakes, where would it be? Gerbaud's is to Budapest what Demel is to Vienna. If I was only going to have one Dobos Torta I wanted it to be the best. A bit on the pricy side, but well worth it, this Dobos Torta was fantastic. The sponge was light but with enough texture to not get lost between all the layers of buttercream. We also did a tasting menu at Onyx and in our small take home giftbox was a fresh mint macaron and a chocolate from Gerbaud's. The macaron was so lovely that even my sweets hating husband remembers it fondly.

One Kremes. One Flodni. Kremes is the Hungarian version of a Napoleon. Thicker layers of vanilla cream between flaky puff pastry and topped with powdered sugar instead of sticky sweet fondant. This one from Angelika Kavehaz was a fine rendition. When we went it had just started raining and the indoor dining room was a little stuffy for just coffee and pastry but the terrace overlooking the Danube seemed like it would be quite nice. Frohlich Cukraszda in the Jewish Quarter is the only place I saw Flodni, a traditional Hungarian Jewish dessert with layers of apple, walnut and poppyseed. We also had Dios Beigli (Hungarian nut roll) and Pogaca there. The Beigli was a little dry and the walnut filling was bitter but I loved the poppyseed filling in the Flodni and the Pogaca made excellent food for our overnight train trip to Lviv.

I don't have any good pictures because we ate outside in low light, but Elso Pesti Reteshaz (First Strudel House of Pest) is also well worth a visit. Dan did not like the Almas Retes here as much as the Alma Strudel at Demel because it was much more heavily spiced but I liked it quite a bit. The savory retes was good as well.


Surprisingly some of our favorite pastries on our trip were from Lviv, Ukraine which we expected to be just a giant varenyky and stuffed cabbage fest. The desserts in this small town were unpretentious and highlighted the terrific berries that were in season. The first (poorly lit) cake is from Cukernia, a cake shop we found on accident thinking it was a coffee shop we had been looking for. It was packed and the coffee was not good but the roll cake was fantastic. My husband gave me some serious side eye when he thought that I had just ordered a cake with an insane amount of buttercream but the filling actually tasted like a lightly sweetened cream cheese and sour cream mix which contrasted fantastically with the sweet fresh raspberries. If we had not stumbled across this cake shop, I probably would've put far less emphasis on trying pastries in Lviv.

Lviv's Strudel Haus might actually be where we had our favorite strudel all trip. We had tried ordering sour cherry a few places before but each time were disappointed when the strudel would arrive with black cherries. Black cherries are good, but the Strudel Haus in Lviv had the only true sour cherry strudel. In Ukraine, Strudel is always served with sauce so at the Strudel house you choose your strudels and then self serve different sauces. The true way is to cover the pastry in sauce but wanting to keep the integrity of the pastry, I put my vanilla bean sauce on the side. The sauce was good but added more sweetness than I really wanted.

Our favorite coffee shop in Lviv, Cbit Kavy, had a small selection of fresh baked cakes every day. The coffee cake with fresh blackberries and raspberries and the blueberry version of the same were simple and delicious.

Veronika has literally the best Varenyky in the world and they left me so full I didn't have anything from their bakery until we were at the Lviv airport! This almond and black cherry tart was the perfect way to end our trip to Ukraine.

Now that I'm done drooling on my keyboard, I think I have some recipes I need to work on. Korea may be king when it comes to soft serve but if I want good cake, I'm going to have to make it myself.