Fig & Walnut Rugelach
Fig & Walnut Rugelach
These rich and flavorful cookies are always a holiday hit.
- Prep: 35 mins
- Cook: 40 mins
- Yields: 32 cookies
In a stand mixer fitted with the paddle attachment, add the butter, cream cheese and vanilla. Turn the mixer to medium-low and mix until everything comes together, but the butter is still pea size, about 2 minutes. Scrape the bowl using a spatula.
Add the flour, cardamom, and salt. Turn the mixer to low; mix until just combined.
Turn the dough onto a lightly floured work surface and divide it into 2 equal pieces. Shape each piece into a round disk, about 1” thick. Wrap in plastic wrap and refrigerate until cold, about 1 hour.
Make the Cookies
Preheat the oven to 350°F. Line two baking sheets with parchment paper, or silpat.
Make the egg wash: in a small mixing bowl, whisk together the egg and cream. Set aside.
Remove a disk of dough from the fridge and place on a lightly floured work surface. Roll the dough to a round that’s ¼” thick. Cut out a 12” circle.
Spread half of the fig preserves evenly over the round, leaving a 1 inch border. Sprinkle the cinnamon over the preserves, followed by scattering ½ cup of the walnuts evenly over the preserves and cinnamon spread. Using your palm, gently press the walnuts into the filling. Using a pizza wheel cut the round into 16 equal wedges. Starting at the outside edge, gently roll up each wedge to create a crescent shape. Place the rolled cookies 1 inch apart on the baking sheet. Repeat the process with the remaining disk of dough and filling.
Lightly brush the cookies with the egg wash using the pastry brush. Sprinkle the cookies with the decorating sugar.
Bake the cookies for 35-40 minutes, or until golden brown and cooked through. Switch the baking sheets between racks and rotate the pans from front to back halfway through the baking.
Remove the cookies from the oven and let cool for 5 minutes on the pans before transferring the cookies to a baking rack to cool completely.
Tools: spatula, plastic wrap, parchment paper, 2 baking pans, pizza wheel, whisk, pastry brush
Store the cookies in an airtight container for up to 3 days.
You can make the dough, wrap it, and keep it in the fridge for up to 2 days in advance before baking. Bring the dough back to room temperature before rolling out the dough.
You can also completely assemble the cookies (minus the egg wash and sugar) and freeze them for up to 30 days and bake them straight from the freezer. Just plan on an additional 5-10 minutes to the baking time.
You can substitute the fig preserves with you favorite Bonne Maman product.
Recipe provided by Bob's Red Mill
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