4 h 0 min

Step 1

Starting with the dough- in a stand mixer's bowl add the milk, sugar, yeast, egg, pumpkin puree, butter, flour, pumpkin spice and salt. Set the mixer on the second lowest speed and knead for 8 minutes, the dough doesn't need to be fully developed.

Step 2

Remove the dough from the mixer's bowl, round into a tight ball and let it rest in an oiled bowl, covered with a plastic wrap, until doubled in size.

Step 3

Once it's doubled in size, transfer the dough to a floured working surface and roll into 1/2 inch thickness rectangular sheet.

Step 4

Make the filling- combine melted butter with the sugar and pumpkin spice, make sure the butter is at room temperature.

Step 5

Using the scraper or spatula, spread the pumpkin spiced butter filling we prepared on the dough.

Step 6

Fold the dough into thirds: bring the bottom third over the center, then fold the top third over the center. Rotate the dough 90 degrees and roll it out again into a rectangular sheet.

Step 7

Using a knife or a pizza slicer, cut the dough into narrow-short triangles. Start rolling them out from the wide side.

Step 8

Place our Rugelach on a sheet pan. I like arranging them so they touch each other, allowing them to stick together as they bake and be easily pulled apart. Lining the pan with baking paper makes it much easier to remove them.

Step 9

Heat up your oven to 356F or 180C degrees. The moment the oven reaches the temperature, brush the Rugelach ligthly with the egg wash and bake for 40-45 minutes. In the meantime make the syrup.

Step 10

For the syrup- bring water and sugar to boil, then set aside until Rugelach are ready.

Step 11

Remove Rugelach from the oven and pour the syrup slowly slowly right on top of them, let them soak the syrup and then add more.

Step 12

Now it's your decision: to pull apart or to cut a slice?! I did both.

Step 13

YASSS!