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.
Fig and Pecan Rugelach
Ingredients:
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
Directions:
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 6×8 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,
Veronica
