Last updated on February 13th, 2025.
In the jewish calendar there is a day dedicated to celebrate mother earth called Tu-Bi’shvat, so I grew up eating and appreciating dried fruit like Figs in many variations (hello, Fig Cake).
What I love most about this Fig Rugelach recipe is how perfectly balanced the cookies are. The dough gets its rich flavor from a generous amount of butter and cream cheese, with just a touch of sugar. This is why a filling made from dried fig paste works so well— it the ideal balance of sweetness while enhancing the overall flavor.
Please take a few moments to carefully read this post and the recipe, I have collected all of my best tips and trouble shooting steps for the perfect Homemade Fig Rugelach, so before you start baking.
For more jewish recipes check out this Jewish Apple Cake, and this Date Cake.
Make the Cream Cheese Dough
The foundation of perfect rugelach is its dough. Traditional rugelach dough is a mix of butter, cream cheese, flour, and a touch of sugar, resulting in a soft, pliable, and easy-to-roll pastry.
Below is a step by step including images for how to make the dough using a stand mixer, but you can also use a large bowl and an electric mixer. For a Flaky rugelach dough recipe using the food processor, check out my Raspberry Rugelach, or my.
- In a bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese, butter and powdered sugar until well incorporated. Scrape the bottom and sides of the bowl.
- With the mixer on low, add the flour and mix until you have a smooth dough.
- Divide the dough in half, wrap in plastic wrap, and chill for at least 1 hour, preferbly overnight. Chilling the dough is the best way to make sure the dough is not too sticky.
Rolling and Shaping Rugelach step by step
- Roll out one portion of the chilled dough over a lightly floured surface into a 15×10-inch.
- Using a sharp knife Trim the edges of the dough then divide the dough into three equal parts.
- Using an offset spatula, spread about 3-4 tablespoons of the fig jam. Do not be tempted to spread a too much jam to avoid the jam from leaking out.
- Cut the rectangle into three equal rectangles and spared and even layer of fig paste on each piece. Do not spread more than what the recipe calls for, the filling can be too thick or uneven, leading to some rugelach being overstuffed and unrolled during baking.
- Place each cookie sim down on a cookie sheet pan lined with parchment paper and bake.
- Use a pastry brush the cookies with an egg wash. (optional; sprinkle the top of the cookies with Turbinado sugar, or cinnamon sugar)
For A Crescent Shape
- Use a large plate, or a cake pan to cut the dough a into 9-inch circle.
- Spread the fig filling over the dough, then use a pizza wheel to cut the dough into 10-12 equal wedges.
- Roll the wedges into crescent shapes starting from the wide end.
Bake
My oven is different than yours, so you may need more or less time baking. Pay attention to the cookies and not timer, the cookies are ready when they are slightly puffy from and deep golden brown. The cookies brown and get their golden color from the egg wash, something to keep in mind incase you decide to skip it.
If the cookies are not browning properly, or they are slightly chewy, then then the cookies need more time in the oven. If the cookies are too hard and not tender than means that the cookies are over baked.
To prevent the cookies from baked uneven, turn the pan mid-baking.
Yields
This recipe makes about 36 rugelach, depending on how you cut and roll the dough.
Storing, Making Ahead, and Freezing
Store the cookies is an air tight container at room temperature for up to 5 days. Preheat the cookies in a 350 degree oven for a few minutes for a quick refresh.
You can make the dough up to three days in advance and keep it chilled. If the dough is too hard to roll, allow it to sit at room temperature for 15 minutes or so.
To freeze the unbaked cookies, line them in a wide container, or a large freeze bag in a single layer (or separate the layers with parchment paper). When ready to bake imply bake straight from frozen, adding a few extra minutes to the baking time. Baked rugelach can also be frozen for up to 3 months. Thaw at room temperature before serving. Thaw at room temperature before serving.
Fig Rugalech
Creamy and buttery cream cheese dough filled with home made fig paste.
Ingredients
Cream Cheese dough
- 1 Cup (225g) Unsalted Butter, soften
- 1 Cup (225g) Cream Cheese, soften
- 2 Tablespoons Powdered Sugar
- 2 Cups (240g) All-Purpose flour
- 2/3 Cup Fig paste
- 1 Cup Chopped walnuts
- 1 Egg yolk For egg wash
Instructions
-
In a bowl of a standing mixer, cream the butter, cream cheese, and powdered sugar until completely incorporated, about 30-60 seconds. Scrape the bottom and sides of the bowl as needed.
-
Add the mixture with the mixer on low speed and mix until you get a smooth dough. Do not over mix to prevent the cookies to be chewy.
-
Divide the dough in half, shape each half into a rectangle and wrap each piece in a plastic wrap. Refrigerate for minimum of 1 and up to three days.
To Assemble
-
Preheat the oven to 400F (205C) and line two cookie sheets with parchment paper.
-
Remove one part of dough and roll it on a floured smooth surface into a 10×15-inch rectangle.
-
Use a sharp knife to trip the ends of the rectangle.
-
Cut the rectangle into three equal parts and spared half of the fig paste.
Sprinkle with chopped walnuts. (if using)
-
Fold each piece like an envelope (top end to the center and bottom end on top) and cut each log into 1.5-2 inch cookies.
-
Place each cookie seam down on the prepared cookie sheets.
-
Bale for 15-17 minutes over the middle oven rack. The cookies are ready when they are puffed and have a medium-dark golden brown color.
Recipe Notes
- Store at room temperature for up to five days in an air-tight container.Â
-
Make the dough up to 3 days ahead and keep chilled. If too firm, let sit at room temp for 15 minutes.
-
To freeze unbaked rugelach, arrange in a single layer or separate layers with parchment. Bake straight from frozen, adding a few extra minutes. Baked rugelach can be frozen for up to 3 months; thaw at room temp before serving.
- Reheat for a few minutes at 350F (180C) to refresh.
- To prevent the cookies from baked uneven, turn the pan mid-baking.
r u shur about quantity of liquid in the fig paste? I got many times whats needed.
I am as you cook it, it reduces.