Fig Jam and Walnut Rugelach sitting in a tea cup and saucer
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5 from 1 vote

Fig Jam and Walnut Rugelach

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.
Prep Time30 mins
Cook Time18 mins
Resting Time1 hr
Total Time48 mins
Course: Dessert
Cuisine: American, Eastern European
Servings: 24 pieces
Author: Trang

Ingredients

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

Instructions

  • 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.