Fig Nut RugelachI did a Sesame Prune Rugelech recipe a while back that was scrumptious. Here is another Jewish pastry cookie that has is equally delicious and has a festive flavor.
Makes 16 medium cookies
- 2 oz pitted dates, finely minced
- 2 oz Mission figs, finely minced
- 2 oz walnuts, finely minced
- 1 1/2 Tbsp orange marmalade
- 1/2 tsp lemon zest
- 2 tsp lemon juice
- 1 1/3 c all purpose flour
- 1/2 tsp sugar
- 1/8 tsp salt
- 1/3 c vegetable shortening
- 4-5 Tbsp ice water
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, blend together the dates, figs, walnuts, orange marmalade, lemon zest, and lemon juice.
- In a large bowl, whisk together the flour, sugar and salt. Cut the vegetable shortening in with a fork or pastry cutter, until evenly distributed in bits no bigger than small peas.
- Add ice water a bit at a time until dough comes together. Place on a floured sheet of wax paper and roll out with a rolling pin until it is a 10 inch diameter circle.
- Flatten bits of the filling and place them in a ring that is 2 inches from the edges of the dough and 2 inches from the center. Flatten and smooth the filling.
- Using a sharp knife or pizza cutter, cut the disc into 16 wedges, making 8 cuts through the center.
- Roll each rugelach from the outer edge in, forming a spiral cookie. Place cookies evenly spaced on prepared sheet. Bake 20 minutes, or until golden on top. Cool fully on rack before serving.