Fig Jam and Walnut Rugelach Recipe (2024)

FAQs

What is a fun fact about rugelach? ›

Rugelach is a type of pastry that originated in the Jewish communities of Poland. It is popular in Israel and among Jews around the world. Rugelach is made by rolling a triangle of dough around a sweet filling, such as nuts, chocolate, jam, or poppy seeds.

You can freeze rugelach pastries before or after baking them. Before baking, you can freeze them on a parchment-lined baking sheet until frozen. Then transfer them to a freezer-safe bag and freeze for up to 3 months. Bake them straight from frozen and add 2 to 3 minutes to the baking time when ready to enjoy.

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.

Rugelach are often served on Jewish holidays like Hanukkah and Shavuot, though of course they can (and should!) be made throughout the year. Our family typically serves them during Rosh Hashanah, when sweet foods are made to signify a sweet new year.

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.

Hi- It will stay fresh for a week or so at room temperature. If frozen, which is what I do when I bring it back to the states, it can stay fresh for months.

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

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.

Havarti, a soft and creamy Danish-inspired cheese, pairs well with raspberry, strawberry, and fig jam.

Which cheese goes with figs? ›

Served with cheese

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

Recipe tips and variations

Storage: Rugelach will keep at room temperature for 3 days (wrapped tightly) or 1 to 2 weeks longer in the refrigerator. Freezer: Freeze the discs of dough for up to 3 months.

Give the dough a leisurely chill in the fridge before rolling it out. Two hours is a minimum chill, overnight is even better. Roll the dough out on a lightly floured work surface. This is an easy-rolling dough, so you'll ace it first time out.

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.

- Ancient Egyptians were the first ones to come up with the idea of pastries. Called baklava and filo, they were made out of grain meal with honey, fruits and spices. - Pastries were brought to Europe during the Muslim invasion of the 7th century and picked up the imagination of Europeans.

Historically, Rugelach is said to be linked with the Viennese Kipfel, crescent shaped pastries which commemorate the lifting of the Turkish siege in the Battle of Vienna. Rugelach is also similar in shape to the French croissant, which may be a descendant of the popular sweet pastry.

The Roman Empire is the true origin of this dessert. The word flan is the French equivalent of the Latin word fladon, which comes from the Old High German word “flado,” meaning “flat cake.” Flan was once a savory dish, usually made from fish or meat. Today, the dessert has evolved into something sweet.

Storage: Rugelach will keep at room temperature for 3 days (wrapped tightly) or 1 to 2 weeks longer in the refrigerator. Freezer: Freeze the discs of dough for up to 3 months. Thaw overnight in the refrigerator before proceeding with the recipe. Or freeze the shaped Rugelach cookies for up to 3 months.