Fig Rugalech
These Fig Rugelach are made of creamy and buttery cream cheese dough filled with home made fig paste. Rugelach is one of the best cookie out there, certainly for a good reason.
Ingredients
Cream Cheese dough
1 Cup Unsalted Butter, soften (225 g / 8 oz)
1 pkg Cream Cheese, soften (225 g / 8 oz)
1/3 Cup + 1 TBS Sugar (80 g / 3 oz)
1 tsp Vanilla Extract
2 Cups AP flour (240 g / 9 oz)
1 tsp Kosher salt
FIg Filling
4 Cups Dried Figs (672 g / 24 oz)
3 Cups Port or red wine
1 Cup Honey
1 tsp Vanilla bean paste
Instructions
In a medium bowl mix the flour and salts, set a side.
In a bowl of a standing mixer, cream the butter on medium speed for about 10 seconds, add the cream cheese and beat to incorporate with the butter for additional 10 seconds.
Add the sugar and mix for 3 more minutes, until fluffy.
Scrape the sides and bottom of the bowl and add the vanilla.
Add the flour mixture on low speed and mix until you get a sticky looking dough. Do not over mix.
Stop the mixer, scrape the dough and finish mixing with your hands.
Divide the dough in half, shape each half into a rectangle and wrap each piece in a plastic wrap. Refrigerate for minimum of 2 hours and up to 1 week.
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