This Fig Jam and Walnut Rugelach Recipe is packed with delicious Fall flavors thanks to the fig jam and cinnamon walnut rugelach filling. They are the perfect addition to your holiday cookies list this season.
Making rugelach always reminds me of the holiday season because every year my holiday cookies spread include at least one rugelach recipe. I’ve made a few before on the blog with different type of rugelach filing. These cinnamon rugelach and almond rugelach are definitely holiday cookies worthy, as are these new Fig Jam and Walnut Rugelach!
What is Rugelach pastry?
Rugelach are light and flaky pastries, very popular among American and European Jews. They are typically made in the shape of a crescent by rolling a triangular piece of dough around a rugelach filling. Their bite size crescent shape can be mistaken for crescent rolls or mini croissants, but they are more like cookies.
How to make Rugelach?
My go-to rugelach recipe is made with a simple butter and cream cheese dough. The cream cheese version is said to be an American innovation, while a version with yeast leavened and sour cream dough is said to be much older. The yeast leavened dough is then laminated with butter to be more like a croissant dough; this is much more complex. Traditional rugelach filling can include raisins, walnut, cinnamon, marzipan or almond paste, chocolate, fruit preserves, etc. But you’re only limited by your own imagination.
For these particular Fig Jam and Walnut Rugelach, I made them with the simple butter and cream cheese dough that can be whipped up easily in the stand mixer or food processor. I used store bought fig jam for the rugelach filling along with a mixture of ground walnut and cinnamon sugar. The delicious flavors of this rugelach filling make these Fig Jam and Walnut Rugelach the perfect holiday cookies that everyone will love!
More Rugelach Recipes
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Fig Jam and Walnut Rugelach
For the rugelach dough
- 4 ounce cream cheese – room temperature
- 4 ounce unsalted butter – room temperature
- 2 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- Extra flour for rolling
For the rugelach filling
- 4 tablespoon fig jam
- 1/2 cup walnut - pulverized
- 2 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Egg wash & topping
- 1 egg
- 1 tablespoon heavy cream or milk
- 1 tablespoon granulated sugar
- 1/4 teaspoon cinnamon
- Cream the soften butter and cream cheese in a medium mixing bowl with the paddle attachment on medium high speed until fluffy. Add sugar, salt and vanilla extract and beat on medium to combine.
- Reduce mixer speed to low and slowly add the flour, mix until just combined.
- Scrape the dough out onto a well-floured board, and shape into a disk. Divide into two equal portions, shape each into a ball then flatten into a disk and wrap in plastic. Refrigerate for at least an hour.
- Pulverize the walnut in a food processor or blender, combine it with brown sugar and cinnamon in a small bowl, whisk to distribute evenly.
- Remove one disk of dough from the refrigerator and roll out into a 9” circle. Spread 2 tablespoons fig jam over the dough circle, leaving about 1/4” from the edge clean. Sprinkle half of the nut filling over the jam and lightly press it down into the dough.
- Cut the circle into 12 triangles using a pizza cutter. First cut the circle into quarters, then cut each quarter into thirds. Roll the larger end of each triangle in to make a crescent shape cookie, try to keep the nut filling from falling out. Place cookies on a parchment line baking sheet. Repeat with the remaining disk of dough.
- Preheat oven to 350°F.
- Beat one egg with a tablespoon of cream or milk to make egg wash. Combine 1 tablespoon of granulated sugar with 1/4 teaspoon of cinnamon in a separate bowl for the topping. Brush egg wash all over the cookies, and sprinkle cinnamon sugar generously over the top.
- Bake for 18 minutes, until cookies are slightly brown. Remove from the oven and let cool completely on a wire rack.
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