Fig and Pecan Rugelach


So, I have a confession to make. I am really not good at making pie dough. So when I decided to tackle my dough dilemma I decided to make rugelach. I went with my two favorite things to go in it for the filling, figs and pecans. We have lots of pecan and fig trees around here, so homemade fig preserves is definitely not out of the question. This reminds me of a fig newton bar, only better. This cookie is usually served during Hanukkah, but why just make it then? I am going to enjoy my rugelach right now!


Print Print Recipe

Fig and Pecan Rugelach


1 cup (2 sticks) butter at room temperature

1 (8 ounce) package of cream cheese

1/4 cup light brown sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/4 cup all-purpose flour

1 1/2 cup whole wheat pastry flour

1/2 cup fig preserves

3/4 cup finely chopped pecans

3 tablespoons milk

4 tablespoons white sugar


Using a mixer beat together butter and cream cheese until well blended. Add the brown sugar, vanilla and salt continue blending another minute or two. Add flour and mix to just combined.

Divide dough into three equal portions with their own parchment sheet. Fold each sheet over and flatten dough in to a 6x8 rectangle. Cover and refrigerate until firm, about an hour or two.

Preheat oven to 375 degrees

Roll each rectangle of dough between parchment to a thickness of 1/2 inch. Uncover dough and spread a thin layer of fig preserves on each rectangle. Sprinkle with pecans, pressing them into the dough. Using the edge of the parchment paper roll dough jelly roll style and press to tighten. Brush log with milk and sprinkle with sugar. Carefully cut into 1 inch pieces. Transfer to a parchment paper lined baking sheet and bake 30-35 minutes. Set cookies aside to cool slightly.


Peace be with you,




    Pin It

7 Responses to “Fig and Pecan Rugelach”

  1. #
    Taking On Magazines — April 25, 2013 at 11:45 am

    Those are absolutely gorgeous. I agree. Why only make them during the holidays. I wish I could grab my coffee cup and join you at the table with a plateful of these between us!


  2. #
    Linda@There and Back Again — April 25, 2013 at 1:22 pm

    I haven’t had rugelach in ages. These look wonderful and I love the filling. Thanks for the inspiration!


  3. #
    Happy Valley Chow — April 25, 2013 at 2:48 pm

    I didn’t realize how much I love the flavor of figs until I picked up some of these Chibani Greek Yogurts that is fig w/ orange zest. Such a fantastic flavor. I am going to have to give these a try 🙂

    Happy Blogging!
    Happy Valley Chow


  4. #
    Mr. & Mrs. P — April 25, 2013 at 3:22 pm

    These are beautiful!!! Thanks for sharing


  5. #
    SprungAtLast — April 25, 2013 at 6:15 pm

    I was horrible with pie dough until I started making it in the food processor. I don’t know if it’s “cheating” but I can now make a good pie crust from scratch.

    I adore rugelach and am pinning this. My cleaning lady promised me fresh figs later this summer (she has a tree in her yard!) so I am extra excited to use them!


  6. #
    Debra — April 26, 2013 at 1:31 am

    I hate making pie dough. I rope my mom into making lots of batches for freezing when she is here.


  7. #
    Marie — May 19, 2013 at 2:10 pm

    I love rugelach but have not tried making them myself…but I certainly will now! Thanks for the recipe.


Leave a Comment