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Rugelach With Fig/Cognac Jam And Spiced Walnuts- Christmas Cookies

Ready to make the rugelach

Ready to make the rugelach

I love making rugelach, and the possibilities are virtually endless when it comes to the filling for these lovely little buttery flaky beauties. Some of you may remember my Chocolate Hazelnut Rugelach that won a Whole Foods Contest a few years ago, it’s a lovely combination of orange marmalade, chocolate and hazelnut. There is the traditional with apricot jam, cinnamon and walnuts, love that too! I thought of doing something a little different this year, my good friend Bevi of Brussels Sprouts,Pears and Pistachio fame and an amazing cook on Food52 sent a jar of her homemade fig and cognac jam. I have been waiting for just the right use (other than eating out of the jar with a spoon) and thought rugelach would be the perfect use for this amazing jam. The walnuts are toasted and then you add some cardamom and ginger when you mix in the brown sugar. Spread the dough with the jam, sprinkle the walnuts and roll them up. It’s an amazing combination of flavors, a little on the exotic side but very subtle. I include rugelach in every gift box and hope the recipients enjoy these.

Slice and roll

Slice and roll

Makes 4 dozen

The Dough and filling:

8 ounces cream cheese at room temperature

2 sticks unsalted butter at room temperature

1/4 cup granulated sugar + more for sprinkling on cookies

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

2 cups all purpose flour

1 1/2 cup  walnuts

1/4 tsp cardamom

1/4 tsp powdered ginger

1/2 cup fig jam

egg wash

sugar for sprinkling

1/4 cup light brown sugar packed
In stand mixer fitted with paddle attachment cream the cream cheese and butter until light. Add the sugar, salt and vanilla. With mixer on low add the flour and mix just to combine. Dump dough onto work surface form into a ball cut into four quarters and wrap each in plastic wrap, refrigerate for one hour
Place walnuts on parchment lined sheet pan and toast in a 350 degree oven for 15 minutes (just until you can smell the nuts). Once the nuts have cooled enough to handle, chop and add the brown sugar cardamom and ginger. Set aside.

Remove one of the dough quarters from the refrigerator, roll into a circle on floured work surface. I use the lid of my dutch oven to cut an even circle. Spread jam on the dough round, sprinkle nut/sugar mixture on top of the jam and press down gently with your hand. Cut into quarters and cut each quarter into 3 pieces. Roll from widest end to smallest.

Ready for the freezer

Ready for the freezer

Place each rugelach on parchment lined baking sheet, brush with egg wash and sprinkle some sugar on each. Put in freezer for 15 minutes before baking. While they are in freezer pre heat your oven to 350 degrees.

Bake for 15-20 minutes until golden brown. Remove to cooling rack.

Out of the oven

Out of the oven

IMG_3331

52 Comments Post a comment
  1. They turned out beautifully! Those are going to be some very lucky Christmas cookie people! Mega-hugs. 😀

    December 21, 2014
    • I love rugelach, such a delicious little cookie and I also love that the filling can vary. Thanks as always Teagan.

      December 21, 2014
  2. I’d never heard of rugelach until coming to live in America Suzanne – I’m not sure why, as they’re such delicious little pastry bites! I will definitely have to try making some over our summer school holidays.

    December 21, 2014
    • They are easy to make and so good, I think you could even use nutella instead of jam and it would be wonderful. So many possibilities. Thanks Margot and Happy Holidays.

      December 21, 2014
  3. You have got to be kidding me! I LOVE Rugeluach and yours looks amazing! I don’t do dough well so I will just have to drool and dream of tasting yours. My daugher and I did make your choc thumbprints with Hersheys Hugs the first day she got home from college. They turned out great due to your easy to follow directions. Thank you. I will continue to dream of being neighbors.

    December 21, 2014
    • Thanks Michelle, so glad you liked the thumbprints. These are so easy, honestly you should try, I know you would do it beautifully. Thank you so much.

      December 21, 2014
  4. They look delicious Suzanne! I have never had these before, printed your recipe so I can try them!

    Merry Christmas!

    December 21, 2014
    • Thanks Michael, I love making rugelach, they are wonderful, so easy and the perfect little bite.

      December 21, 2014
  5. Really, I should’ve left you my address ages ago! Just in case you post overseas! I could certainly do with one of your gift boxes. Actually, I hope you keep one for yourself!

    December 21, 2014
    • Johnny, I would send you some. Honestly. I would love to. I would be nervous though because you are such an accomplished chef. I would really love to.

      December 21, 2014
  6. Wow Suzanne, never heard of Rugelach- sounds super luscious, scrumptious, yummmm

    December 21, 2014
    • As an indulgence they are wonderful. It’s good they are bite size treats. Thanks so much Chitra.

      December 21, 2014
  7. I love Rugelach, but I’ve never made my own–these look so much better than any you could buy!

    December 21, 2014
    • It’s a really good recipe, been making it for years. They are always a great addition to a cookie gift box. Thank you and Happy Holidays.

      December 22, 2014
  8. Hi Suzanne, These are my favorites! I just made rugelach today too, yours turned out beautifully!

    December 21, 2014
    • Thanks Cheri, they really are fun to make, I bet yours are amazing. Thanks so much and Happy Holidays.

      December 22, 2014
  9. Don’t those look perfect! Merry Christmas to you and yours!

    December 22, 2014
    • Thank you so much Laila and same to you and your beautiful family.

      December 22, 2014
  10. Yum I love rugelach! This sounds so good – love the addition of the fig and cognac. I an almost taste it now 😉

    December 22, 2014
    • Bevi makes amazing jam and this fig cognac is great. Really goes so well with the walnuts and spices. Thanks so much Cindy! Happy Holidays.

      December 22, 2014
  11. I haven’t had homemade rugelach in years. It’s one of the many treats my grandmother made decades ago. I know I have her recipes stowed away somewhere… but with yours right in front of me, it seems your recipe is the perfect place to start! Love the flavor combination you chose and your rugelach seem to be rolled to perfection. Beautiful!

    December 22, 2014
    • Oh wow, would love it if you found your Grandmothers recipe, I love family recipes they are always wonderful. Happy Holidays!

      December 22, 2014
  12. How delicious these look! This is something I never made but I am sure it would be a big hit in my family 🙂

    December 22, 2014
    • They are delicious and you can add whatever you like to fill. It’s a holiday staple here. Thank you so much.

      December 22, 2014
  13. Your rugelach would be such a hit with my family, thank you for sharing this christmas recipe 😀

    Cheers
    Choc Chip Uru

    December 22, 2014
    • Thanks Uru, they are a hit with my family also. Little bites are the best!

      December 22, 2014
  14. I wish I could transport myself to your place, temporarily, just to taste some of the goodies you have been baking lately. These look so good. 😉

    December 22, 2014
  15. They look so good!!!

    December 22, 2014
  16. Rugelach is on my ‘to make’ list. Now I have a recipe to use as my benchmark. Very cute and I am sure, very delicious. Yum!

    December 22, 2014
    • This dough handles like a dream,, do give a try, it’s a wonderful recipe. Thanks so much Fae.

      December 22, 2014
  17. I’m trying to figure out why I’ve never heard of this. This really looks delicious

    December 22, 2014
    • They are so wonderful, hope you give a try. Perfect little bites filled with whatever filling you want. Thanks so much,

      December 22, 2014
  18. That looks awesome! I’ve made with raspberry jam before and cinnamon so will definitely try it your way!

    December 22, 2014
    • Yes raspberry jam is wonderful too, there are so many variations. A very happy holiday to you and yours!

      December 25, 2014
  19. Liz #

    So you have been in the kitchen nonstop this past week, then? More winners!

    December 23, 2014
    • Thanks so much Liz Happy Holidays to you and your family. Wishing you the best in 2015!

      December 25, 2014
  20. wow, looks yum
    stay connected with https://clickitab.wordpress.com

    December 24, 2014
  21. These sound and look absolutely wonderful, Suzanne! You are a little baking machine, aren’t you!

    December 24, 2014
    • Thanks Christina, yes I have been baking almost non stop. I make the dough ahead but bake it off in one or two days because I want it fresh for the baskets. Thanks again and Merry Christmas!

      December 25, 2014
  22. Wow, you have raised the bar on Rugelach, Suzanne! These look outstanding! 😀

    December 26, 2014
    • Thank you, I loved how they came out. The delicious fig jam and the gentle spicing made them taste wonderful

      December 26, 2014
  23. Oh my they look gorgeous ! My sister loves rugelach so much and I was bored with my traditional chocolate one. I didn’t find fig last time I go to the grocery store but would have another look. Thanks for sharing this amazing recipe !

    December 26, 2014
    • Thank you Sarah, I have been using this recipe for years, the pastry is wonderful and I love how you can change the fillings to suit your individual tastes. Happy New Year.

      December 26, 2014
  24. These look so exceptionally amazing! I wish I would have seen this post before Christmas – But then I did have enough on my plate – figuratively and literally, ha ha! 🙂

    December 26, 2014
    • Ha, thank you so much. They were/are really good. Making some more as I type!! Happy Holidays.

      December 26, 2014
  25. Waw, these special cookies I never tasted nor made! I must make them soon! Yummm!

    December 28, 2014
  26. Bevi #

    Suzanne, I am so happy the fig and cognac jam found a home in your luscious rugelach! A very Happy New Year to you. I hope I get to see you in January.

    December 28, 2014
    • Yes that fig jam is the best. It is so wonderful in the cookie. If you come in January I will make some for you to take back with you. Thank you for the jam and everything and being such a good friend.

      December 28, 2014

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