Ginger-Fig Rugelach
MAKES 32
Ingredients
- 1 cup unsalted butter, softened
- 6 ounces cream cheese, softened
- ¼ cup granulated sugar
- ¼ cup sour cream
- ¼ teaspoon vanilla bean paste
- 2⅓ cup all-purpose flour
- ¼ teaspoon kosher salt
- 6 tablespoons ginger-fig jam*
- ½ cup pecans, toasted and finely chopped
- Garnish: confectioners’ sugar
Instructions
- In the bowl of a stand mixer fitted with paddle attachment, beat together butter, cream cheese, and granulated sugar at medium speed until thick and creamy, approximately 3 minutes.
- Using a rubber spatula, scrape sides of bowl. Add sour cream and vanilla bean paste, beating until combined.
- In a medium bowl, whisk together flour and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until a soft dough forms.
- Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Divide dough into 4 portions, and shape into disks. Wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
- Using a rolling pin and working with one dough portion at a time on a lightly floured surface, roll out dough into an 8-inch circle. Using an offset spatula, spread 1½ tablespoons jam onto each dough circle in a thin, even layer, leaving ⅛-inch border around edges. Sprinkle with 2 tablespoons pecans. Using a sharp knife or pizza cutter, cut dough into 8 even wedges (triangles). Starting at base of a wedge, roll up dough firmly and evenly to encase ingredients. Repeat with remaining wedges. Tucking pointed ends of dough under, place rugelach 2 inches apart on prepared baking sheets. Repeat with remaining dough portions, remaining jam, and remaining pecans.
- Bake until rugelach edges are lightly golden brown, 8 to 10 minutes. Garnish with confectioners’ sugar, if desired.
Notes
*We used Stonewall Kitchen Fig & Ginger Jam.
3.5.3251
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