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Fig Nut Rugelach

Fig Nut Rugelach I 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


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a medium bowl, blend together the dates, figs, walnuts, orange marmalade, lemon zest, and lemon juice.
  3. 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.
  4. 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.
  5. 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.
  6. Using a sharp knife or pizza cutter, cut the disc into 16 wedges, making 8 cuts through the center.
  7. 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.

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