I love figs, so a cookie filled with figs and walnuts was a no-brainer. They look fancy, but are surprisingly simple to make – roll out the dough, spread on the filling, cut with a pizza cutter, and roll up! They make a great addition to your cookie tray.
Crust:
- 16 tablespoons butter, room temperature
- 6 ounces cream cheese, room temperature
- 1/3 cup sour cream
- 1/2 teaspoon table salt
- 2 cups flour
Filling:
- 1/2 cup light brown sugar, packed
- 1 cup walnuts, chopped
- 1 cup dried figs, chopped
- 1 tablespoon cinnamon
- water, for brushing dough
Topping
- coarse sugar
- milk, for brushing
- In a large mixing bowl, beat butter, cream cheese, sour cream, and salt until smooth – then add flour.
- Divide into three equal parts, form into disks, wrap in plastic and chill for an hour.
- Cut off the stems of the figs and chop into small pieces. Add brown sugar, walnuts, and cinnamon.
- On a floured surface, roll out dough into a 10″ circle, brush it lightly with water.
- Spread 1/3 of the filling onto the dough round, going all the way to the edges. Gently pat down to anchor it to the dough.
- Using a pizza cutter or a sharp knife, cut the dough into 12 wedges. Roll each wedge up, starting with the wide end and ending with the narrow end. Place point side down on a parchment lined baking sheet, repeat with the remaining pieces of dough.
- Brush the rugelach with milk and sprinkle with coarse sugar.
- Preheat oven to 350º. Refrigerate the rugelach while the oven is preheating.
- Bake for 25 to 30 minutes, until golden brown. Store rugelach in an airtight container at room temperature.
