Pecan Pie Rugelach

Pecan Pie Rugelach

Ingredients:

1 Pillsbury refrigerated pie crust, softened as directed on box

4 oz cream cheese (from 8-oz package), softened

2 tablespoons packed brown sugar

1/2 teaspoon ground cinnamon

1/2 cup chopped pecans, toasted

1 egg, slightly beaten

1 tablespoon granulated sugar


Directions:

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.

Remove crust from pouch; unroll on work surface. In medium bowl, mix cream cheese, brown sugar and cinnamon with spoon until smooth. Spread mixture over crust to within 1/4 inch of edge. Sprinkle with pecans; press slightly into dough. Cut into 16 wedges. Roll up each wedge, starting with widest side. Place point side down on cookie sheet.

Brush egg over tops of pastries. Sprinkle with granulated sugar.

Bake 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.

Caramel Pumpkin Pie Crescents

Caramel Pumpkin Pie Crescents

Ingredients:

Pumpkin Filling:

1/3 cup canned pumpkin (not pumpkin pie mix)

3 tablespoons sugar

1/2 teaspoon pumpkin pie spice

2 tablespoons caramel topping

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

Topping:

2 teaspoons sugar

1/8 teaspoon pumpkin pie spice

4 teaspoons caramel topping

1/4 teaspoon coarse sea salt



Directions:

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, 1/2 teaspoon pumpkin pie spice and 2 tablespoons caramel topping.

Separate dough into 8 triangles. Spread about a tablespoon of pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to opposite point.

Place on cookie sheet. In small bowl, mix 2 teaspoons sugar and 1/8 teaspoon pumpkin pie spice. Sprinkle over filled crescents.

Bake 10 to 12 minutes or until golden brown. Cool 5 minutes on cookie sheet. Drizzle with 4 teaspoons caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.