Skip to content

Rugelach- Fig/Cognac Jam, Pistachio,Orange For Fiesta Friday #48

Rugelach

Rugelach

I am making another batch of my rugelach, the very one I put in my gift boxes, I always make a double batch of the dough because invariably I need to make more to give away after Christmas. This new batch is the same but I decided to add some chopped pistachio and a hint of candied orange peel (chopped really fine). Since I am baking for friends and you all are my friends right,  I made enough to bring with me to the party hosted by the lonesome and totally awesome Angie@The Novice Gardener, I only say lonesome because this week she gave everyone the week off, no co hosts. Don’t worry Angie you won’t  be lonesome for long, soon your house will be filled with eager party goers.

orange and pistachios added

orange and pistachios added

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

3/4 cup pistachio’s- chopped

2 tbs finely chopped candied orange peel

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

looks like dukkah

looks like dukkah

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 pistachio (if they are not toasted already) 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, and add the brown sugar cardamom and ginger, orange and chopped pistachio. Set aside.

Remove one of the dough quarters from the refrigerator, roll into a circle on floured work surface. Note: The dough should be cold when rolling, do not let the dough sit out and come to room temperature, it will get too sticky and you want to avoid using a lot of flour if at all possible.  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 to roll

ready to roll

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.

fresh from the oven

fresh from the oven

flaky and delicious

flaky and delicious

fiesta-friday-badge-button-i-was-featured1

 

103 Comments Post a comment
  1. It’s a gorgeous dish, Suzanne. And all the photos of the stages are beautiful too.
    Wishing you all good things. Hugs!

    December 26, 2014
    • Thanks Teagan, it’s a re run with the exception of a couple of additions but it’s really good Thanks and Happy New Year!!

      December 26, 2014
  2. I am so craving for it now Suzanne! Yumm.

    December 26, 2014
    • Thanks so much, I like these more than the original that I made, the pistachio and orange really added to the overall flavor profile.

      December 26, 2014
  3. These look so very tasty and pretty. Love the pistachios idea! 🙂

    December 26, 2014
    • I don’t know why I didn’t think of pistachio’s before this, they are wonderful in the cookie. Thanks so much Ronit.

      December 26, 2014
      • I make Rugelach often, and use pistachios in so many recipes, but never in Rugelach – so that’s exactly what I was thinking… 😀
        I will definitely use them next time I make Rugelach. 🙂

        December 26, 2014
  4. Oh would love to grab a couple of these Suzanne, the ingredients sound wonderful, especially the cognac jam :). Happy holidays to you, and best wishes for 2015.

    December 26, 2014
    • Thank you, everything goes together so well, I am a rugelach fan and every year I make them a little different, thats one of things I love about them, the filling can be changed to suit your taste. Thanks Loretta.

      December 26, 2014
  5. Sue #

    Oh gheesh Suzanne, I could have eaten a raw one before you rolled it and baked it! These are totally awesome and I’m very impressed! Can you send me some like right now?

    December 26, 2014
    • Thanks Sue, gladly I would send you some. I know where you live you may get a surprise.

      December 26, 2014
      • Sue #

        Haha I was joking/not joking😘

        December 26, 2014
      • I would love to send some your way.

        December 26, 2014
  6. I may be lonesome (well, not anymore now) but I’m happy! Looking at your rugelach makes me happy. And you know what, I’ve never made rugelach before! I know, I know…..it’s high time! I have to try yours immediately. Looks so good!!

    December 26, 2014
    • LOL, Thanks Angie, nope not lonesome anymore all the party people and great food is good company. Love making rugelach, so easy to do, just make sure the dough is cold when you roll it out. I use a lid to my dutch oven to make a round that is easy to cut and divide. Hope you like and thank you.

      December 26, 2014
  7. Love the sound of the filling. I have never made rugelach either, must give it a try! Thanks for sharing.

    December 26, 2014
    • They are really good, if you give a try hope you like. Thanks so much for stopping by and Happy New Year.

      December 26, 2014
  8. The rugelach looks just wonderful Suzanne & I love the holiday colors in it! Lovely 🙂

    December 26, 2014
    • Thank you, I love how red the fig jam is. Rugelach always make me think of the holidays.

      December 26, 2014
  9. This looks too good Suzanne. Love the clmbination of ingredients here.

    December 26, 2014
  10. Rugelach is perfect for the holidays. I went to a dinner last weekend, and the hostess wanted to know if was bringing some of my rugelach 🙂 Hope you had a wonderful Christmas Day yesterday!

    December 26, 2014
    • It was nice Susan thank you. I do love rugelach there is something about the bite size flaky buttery little bites that is just so wonderful. Thanks so much and Happy New Year!!

      December 26, 2014
  11. Hey Suzanne, I’ll take 5 dozen-airmail overnight, Pleaseeeeeeeeeeeeeeeeeeeee. Cheryl

    December 26, 2014
    • Send me your address!!

      December 26, 2014
      • You are too precious, my friend. Cheryl
        PS I love FOOD 52!

        December 26, 2014
      • I’m totally serious, send to me. You may not get 5 doz but I will send some. Yes love food52!

        December 26, 2014
      • Hi Suzanne, Oh my gracious these are so scrumptious! I made them today and I can not (nor can anyone else-adults) stop eating them! Thank you so much for sharing this great, fabulous, delicious recipe!!! Your Florida Friend. Cheryl

        December 28, 2014
      • You made them, wow, thank you. I am tickled that you made and enjoyed the cookies. Thank you so much for letting me know. It makes me so happy when someone likes what I do. Thank you.

        December 28, 2014
  12. That looks great! I love rugelach, this variation sounds wonderful 🙂

    December 26, 2014
    • Thanks June, it’s a really delicious combination. Happy Holidays!

      December 26, 2014
  13. This sounds amazing! What a great combination for the filling! Anything with pistachios sounds great to me:)

    December 26, 2014
    • Yes, I love pistachio’s, they are wonderful in the rugelach. Thank you so much.

      December 26, 2014
  14. What a wonderful rugelach! It looks delicious! I am so sorry for your loss. Thank you for sharing such a lovely post. Wishing you a wonderful holiday season and all the best in 2015. ❤ 🙂

    December 26, 2014
    • Thank you Arl. I also wish you and yours a great new year, hoping 2015 is the best ever. The rugelach are fun to make. It’s one of my favorite cookies.

      December 26, 2014
  15. The combination of flavors sounds so interesting! Looks delicious!

    December 26, 2014
  16. Ohh these look so gorgeous! I definitely need to start working on my rugelach skills haha 🙂

    December 26, 2014
    • Nothing to it, you are very skilled. Thank you so much.

      December 26, 2014
      • Haha thanks! 😀 I’ll give this recipe a try and maybe I’ll have more luck.

        December 26, 2014
      • It’s super easy, just make sure your dough is cold, spread jam, sprinkle the nut/sugar mixture, press down lightly, cut circle in half, then cut into quarters, then cut each quarter into 3 pieces roll from the widest to the narrowest. You can do it no problem.

        December 26, 2014
      • If you have a marble board use that it keeps the dough cool.

        December 26, 2014
  17. I bet they are flaky and delicious. Only for the fact I baked last night – tunis cake – I would try these. I still have 7 mini-cakes to get through. And that’s after stuffing my face with one of them. Maybe for N Year!

    December 26, 2014
    • I only ate one, gave the rest away. Tunis cake, have to look that up, not sure I’ve heard of it but if you made it I know its wonderful. Thanks Johnny!

      December 26, 2014
  18. Oh my- this looks enticing Suzanne, love the teaming if orange and nuts… wonderful….:)

    December 26, 2014
  19. I love the fillings, candied orange peel and pistachios. I like how you cut the pieces form and round dough.

    December 26, 2014
    • Thanks Fae, the filling is delicious, I was thinking it would be really nice with the candied orange in baklava. Never made it but want to try one day.

      December 27, 2014
  20. Definitely coming back for seconds! Happy Holiday Suzanne – from us (4)

    December 26, 2014
  21. The combination of all these flavors looks gorgeous, Suzanne 🙂 Happy Holidays!

    December 27, 2014
  22. Pistachios are good in anything really, and this combination is so lovely decadent ! I hope you are having great Holidays !

    December 27, 2014
    • Hope you are also, thank you and I couldn’t agree more about pistachio’s my favorite nut.

      December 27, 2014
  23. Pistachios are a lovely addition to this already fabulous little pastry! Happy FF Suzanne!

    December 27, 2014
  24. Wow feel like having a bigggg portion.. Super tempting

    December 27, 2014
    • Thank you, it’s really good and easy to pop in ones mouth they are so small.

      December 27, 2014
  25. Oh my goodness this looks amazing. My Grandma is reading this over my shoulder, and I’m pretty sure you’ve set her mind off 100 mph thinking up new ideas like this! I hope your Christmas was lovely.

    December 27, 2014
    • LOL, I love experimenting with different flavors and rugelach are the perfect vehicle. Thanks so much Katherine.

      December 27, 2014
  26. These look delicious Suzanne, I love anything with fig or pistachios in so these are right up my street! I hope you had a wonderful Christmas x

    December 27, 2014
  27. Liz #

    yum yum yum! Wishing I could grab one off the screen and dip it in coffee. Your kitchen must always smell amazing 🙂

    December 27, 2014
    • No always, LOL. Thanks so much Liz. Happy New Years to you and yours.

      December 27, 2014
  28. They look so good x

    December 27, 2014
  29. I’ve never made rugelach, but love every single ingredient in them. I am really using more orange than ever and it’s such a fresh ingredient this time of year.

    December 27, 2014
    • I love flavoring with orange. It’s got such a wonderful flavor and adds so much to food. I love it can be used in savory or sweet also. Thanks so much Julie.

      December 27, 2014
  30. Despite the fact that I have overeaten madly today, once I saw your pictures I wanted one or two (well, maybe three) of these beauties. 😉

    December 27, 2014
    • They are so little there is always room for one or two rugelach, thank you for you sweet comment.

      December 27, 2014
  31. They look so cute, Suzanne! What a labour of love 🙂

    December 28, 2014
  32. This rugelach looks amazing! I love the combination of flavors, especially the pistachios. Hope you had a wonderful Christmas!

    December 28, 2014
    • Thanks Christin, yes the pistachio’s are such a wonderful addition. Just about my favorite nut and I thought they would go so nicely with the fig jam. My Christmas was nice, hope you had a great Christmas and wishing you a very happy New Year.

      December 28, 2014
  33. I had a friend who used to make these, and I failed to get the recipe from her. Also, I didn’t know what they were called, so I now I know and can use yours. They look just as good as hers.

    December 28, 2014
    • So glad that this recipe will come in handy, thank you so much Hilda.

      December 29, 2014
  34. Oh gosh Suzanne these are so gorgeous. I LOVE pistachios and really, really love that you added them. I bought some to use for some holiday Christmas recipes and I just couldn’t get it done in time, so I guess I will just have to make and photograph and save until next year, haha! Anyways, I’m glad you are sharing how to make these…I wouldn’t have known and it inspires me to try some myself, seriously! They look so incredibly delicious and it gives me so many ideas.

    December 29, 2014
    • I am still making Christmas cookies and loaves, I just didn’t have time to do everything before Christmas. They are good, love rugelach. How would you veganize? I know you could use vegetable shortening instead of butter but what would you sub for cream cheese, is there a tofu or vegetable based cream cheese on the market? Just wondered because if it can be done they would be a great treat. Thanks Brandi and happy New Year.

      December 29, 2014
  35. I tried making rugelach many months back but failed quite badly at the attempt. Looking at your delicious regelach is making me want to try my hand at making them again! Have a happy new year!

    December 29, 2014
    • Hi Jasline, oh you should try again. Just make sure the dough is cold when you roll it out. It really is a wonderfully handling dough but it has to be cold. They are delicious and really easy to make. Thank you.

      December 29, 2014
      • Thanks for the tip Suzanne! I think my dough wasn’t cold enough and the humid and hot weather here in Singapore just doesn’t help much. Will try it again some day!

        December 29, 2014
  36. Delicious, Suzanne! I love the combination of figs with any nuts… yet, the pistachios are such a natural pairing. Duh… why didn’t I think of that? 🙂 From the looks of your photos, you have that rolling thing down pat… absolute perfection!

    December 29, 2014
    • I know right, never thought of using pistachio’s and they are a natural pairing. Thanks Nancy, yes I pretty much have the rolling thing down pat, I did however make the mistake of leaving the dough out too long and it warmed, not a good thing. Hence the disclaimer about cold dough in bold typeface. LOL, thanks so much and Happy New Year.

      December 29, 2014
  37. These look so lovely and delicious! I’ve never made these before, but have always wanted to give it a try. I’m now inspired! Happy New Year!

    December 29, 2014
  38. I am so loving your rugelach. It looks so darn delicious. Now I’m definitely hungry and need to make dinner lol.

    December 29, 2014
    • Lol just made another batch still teying to catch up with holiday cookie making it will continue through New Years i think. Thank you.

      December 29, 2014
  39. I love rugelach and the addition of pistachios and candied orange must have given them a delicious kick! Very happy New Year to you Suzanne! May 2015 be another year of delicious creations for you!

    December 30, 2014
  40. What a yummy-sounding recipe! Sounds great with the pistachios!

    December 30, 2014
  41. Goodness – these are just gorgeous. Oh the lucky recipients of your Christmas gift boxes…. 😉

    December 30, 2014
  42. Oh, Suzanne, even though it’s after Christmas, I think I may give this a try. It looks absolutely delicious and together with your pictures, I believe their may be some ‘hope’ for me!!! Thank you! Happy New Year, too!!

    December 30, 2014
    • Thank you Kim, I am still making them. Last night a dozen and tomorrow will make another dozen. They really are easy and so delicious. Happy New Year to you and yours. I enjoy your blog, it’s inspirational.

      December 30, 2014
      • Thank you, Suzanne. I think tomorrow will be ‘shopping’ day for your delicious dish! Only me and my husband home, although our boys will certainly be stopping by to raid our cupboards. I’m excited as I’m not much of a baker, but you really do ‘walk’ me through it! Thank you for your support together with all of your kind words. I very much appreciate you! FYI: “Doodles” is almost out of REHAB!

        December 30, 2014
      • Oh do let me know how it goes, if you have any questions email me. I will answer, I am thrilled that Doodles is doing well and will be done with Rehab soon, it’s so hard but our little furry friends are such troopers. Keep me apprised. Thank you for trying this.

        December 30, 2014
  43. Wow Suzanne! They must be amazing amazing! Love all the ingredients you’ve used!

    December 31, 2014

Trackbacks & Pingbacks

  1. Fiesta Friday #48 | The Novice Gardener

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: