Rosemary and Fig Rugelach is a play on the traditional Jewish cookie, with sweet fig jam, caramelized walnuts and a touch of fresh rosemary for a sweet and slightly savory bite.
Print Recipe
5 from 1 vote

Rosemary and Fig Rugelach

Rosemary and Fig Rugelach is a play on the traditional Jewish cookie, with sweet fig jam, caramelized walnuts and a touch of fresh rosemary for a sweet and slightly savory bite.
Prep Time20 mins
Cook Time25 mins
Resting time20 mins
Total Time45 mins
Course: Dessert
Cuisine: Jewish
Keyword: rugelach cookies, fig rugelach, rugelach fillings, rugelach recipe
Servings: 45 rugelach cookies

Ingredients

Dough

  • 8 oz cream cheese room temperature
  • 1/2 lb unsalted butter room temperature 2 sticks
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract or paste
  • 2 cup all-purpose flour
  • 3 tbsp chopped rosemary

Filling

  • 8 ounces walnuts
  • 2 tbsp water
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract or paste
  • 11 ounce jar of fig butter or fig jam (I used the one from Trader Joes)

Topping

  • 1 egg whisked
  • Turbinado sugar

Instructions

  • Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla. Mix well.
  • Gradually add flour and chopped rosemary and mix until just combined. Dump the dough onto a well floured surface and roll into a ball.
  • Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 20 minutes.
  • While the dough is resting, make the caramelized walnuts and preheat oven to 350 degrees Fahrenheit.
  • Add walnuts to a dry pan over medium heat and roast the walnuts until fragrant, for about 5 minutes, gently tossing a few times.
  • Whisk together the water, brown and vanilla and pour over the walnuts, tossing to make sure the sugar mixture coats everything evenly.
  • Continue cooking for another 30 seconds and turn off heat. Allow walnuts to cool enough o handle, then chop them up into fine pieces.
  • Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. If you have a round cheese cake pan or any 9-10in pan, use that as a guide to cut a perfect circle for your rolled out dough and save the excess cut-outs to use again.
  • Take 2 tablespoons of fig butter and spread it evenly onto the round dough.
  • Top with 1-2 tablespoons chopped walnuts and use your hand to gently press down on the walnuts so it sticks.
  • Using a very sharp knife or a pizza cutter, cut the dough in 8 triangles.
  • Take one of the wedges and roll from the outside-in, allowing the point to rest on the bottom.
  • Once all of them are rolled up, place rugelach on cookie sheet, end-side down and brush with egg wash and sprinkle with turbinado sugar.
  • Bake for 25 minutes until lightly golden brown.
  • Allow to cool before serving.