Fig and Walnut Rugelach
Buttery, tender Rugelach pastries are filled with fig jam, chopped walnuts and cinnamon sugar. These little cookies may be tiny but they are packed with huge delicious flavors thanks to the jammy nutty sugary rugelach filling.
Servings: 48 cookies
Equipment
- Pizza Wheel
Ingredients
For the rugelach dough
- 8 ounce cream cheese room temperature, 226 g
- 8 ounce unsalted butter room temperature, 226 g
- ¼ cup granulated sugar 47 g
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cup all-purpose flour 270 g
- Extra flour for rolling
For the rugelach filling
- ½ cup fig jam 160 g
- 1 cup walnuts or pecans, finely chopped, 120 g
- ¼ cup brown sugar tightly packed, 64 g
- 1 teaspoon cinnamon
Egg wash & topping
- 1 egg
- 1 tablespoon cream or milk, or water
- 2 tablespoon granulated sugar 23 g
- ½ teaspoon cinnamon
Instructions
- Cream 8 oz of room temperature unsalted butter and 8 oz of room temperature cream cheese in a medium mixing bowl with the paddle attachment on medium high speed until combined and creamy.
- Add ¼ cup of granulated sugar, ¼ teaspoon of kosher salt and 1 teaspoon of pure vanilla extract extract and beat on medium speed until combined and fluffy.
- Reduce mixer speed to low and slowly add the 2 cup of all-purpose flour, mix until just combined.
- Scrape the dough out onto a lightly floured surface, and shape into a disk. Divide into four equal portions, shape each into a ball, then flatten into a disk and wrap in plastic. Refrigerate for at least an hour.
- Toast the walnuts in a skillet over medium heat until fragrant and lightly brown. Spread them on a cutting board to cool. Then chop them up finely with a sharp knife or pulverize them a food processor or blender. Combine chopped walnuts with ¼ cup of brown sugar and 1 teaspoon of cinnamon in a small bowl, mix to distribute evenly.
- Remove one disk of dough from the refrigerator and roll out into a 9” circle. Spread 2 tablespoons of fig jam over the dough circle, leaving about ¼” from the edge clean. Spread a quarter of the filling over the jam and lightly press it down, it should stick to the jam.
- 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. Place cookies on a parchment line baking sheet. Keep assembled cookies in the refrigerator or freezer while you repeat the process with the remaining disks of dough.
- Preheat the oven to 350 degrees Fahrenheit.
- Beat one whole egg with one tablespoon of cream or milk to make egg wash. Combine 2 tablespoons of granulated sugar with ½ 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 approximately 18 minutes or longer if needed, until cookies are slightly brown. Remove from the oven and let cool completely on a wire rack.
Notes
- Adjust bake time as necessary depending on your oven temperature, a reader noted that she had to bake 10 minutes longer to get the same results.
Nutrition
Serving: 24g | Calories: 103kcal
