Fig & Walnut Rugelach
Fig
Medium
20
2 hours
Steps
- 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.
- 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.
