Fig Jam and Walnut Rugelach Recipe (2024)

FAQs

What do you put fig jam on? ›

Within an hour, you've got a fig jam that tops any store-bought version. The best part is its versatility. Think bread toppings, cheese, and charcuterie pairings, sandwich spreads (it's amazing on grilled cheese), or just a thoughtful jarred gift.

However, If you want them to last longer, putting them in a plastic bag in the fridge will keep them fresh for from 8 to 10 days. Or, place them in the freezer in a sealed container and they will freeze really well for up to 8 months.

When shaping your rugelach, take the fat end of the triangle and roll tightly toward the pointed end to form a crescent shape. 6. As you work with the dough, the heat from your hands might cause it to get too warm and make it unmanageable.

Delicious to eat and fun to make, rugelach (pronounced rug-a-lah) are miniature crescent-rolled pastries posing as cookies. They're made by rolling a triangle of dough around a sweet filling of fruit, nuts, chocolate or pretty much anything your heart desires.

Fig jam pairs exceptionally well with a diverse range of cheeses, creating delightful flavor combinations. Creamy and soft cheeses like Brie and Camembert provide a luscious base that complements the sweet and fruity notes of fig jam.

Served with cheese

Plump, fresh figs pair well with a wide variety of cheeses, from crumbly, sharp stilton to creamy brie.

Cream cheese fillings are also a popular choice and make these little bites of deliciousness even more decadent and melt-in-your-mouth. Traditionally, Rugelach is eaten on the Jewish Sabbath, but it can also be enjoyed all year round, and makes a lovely gift to give to celebrate Hannukah or any other holiday.

Rugelach (/ˈruːɡələx/ ROO-gəl-əkh; Yiddish: ראגעלעך, or Yiddish: רוגעלעך, romanized: rugelekh and Hebrew: רוגלך rōgalaḵ) is a filled baked confection originating in the Jewish communities of Poland.

Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day. Or freeze for up to 3 months and thaw overnight in the refrigerator before using.

Serve warm or at room temperature. Store leftover rugelach in an airtight container at room temperature for several days. Freeze for longer storage.

What does rugelach mean in Yiddish? ›

Yiddish for “little twists” or “rolled things,” rugelach have become a popular dessert in America, enjoyed by Jews and non-Jews alike. They descend from an Eastern European pastry known as kipfel, which is a croissant-like cookie made with flour, butter, sour cream, sugar, and yeast.

𝕮𝖎𝖓𝖓𝖆𝖒𝖔𝖓 𝕹𝖚𝖙 𝕽𝖚𝖌𝖊𝖑𝖆𝖈𝖍 ($4.99)⁣

Unfortunately, schnecken is harder to find than its more popular sweet sister rugelach (also rolled with similar fillings). But the sweet story behind this underappreciated confection will leave you salivating and, we hope, game to try a change of pace when it comes to your morning pastry.

Storage: Store in an airtight container, at room temperature, for up to 3 days. To refresh, place the rugelach on a sheet pan and reheat at 300 degrees until warm.

Jams or preserves: Include 1 or 2 jams or preserves for some added flavor and sweetness to balance out the dry and salty meat and cheese. Fig spread goes marvelously with many cheeses and meats, so I always like to include it. I also like to include apricot jam, but raspberry or grape jam works, too.

They have an incredibly soft, jammy texture and an ultra-sweet flavor that's hard to beat. Not only that, but there's no one set way for how to eat figs. Enjoy them raw, on a grilled pizza with a honey drizzle or stuff them with nuts and cheese. No matter how you enjoy them, you'll want to do it fast.

Cheeses: hard, soft, and semi-firm. Breads: whole baguettes, toasted crostini, or a variety of crackers. Sweet and sour items: pickled items, jams like our Fig Jam recipe here, fruits and veggies. Condiments: honey, mustard, jams like our Fig Jam recipe here, jellies.

Fig jam is thick and has a crunch from the seeds. The flavor is sweet, buttery and a hint nutty, with a purple/brown color.