Fig Jam and Walnut Rugelach Recipe (2024)

FAQs

What do you put fig jam on? ›

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.

When shaping your rugelach, take the fat end of the triangle and roll tightly toward the pointed end to form a crescent shape. 6. As you work with the dough, the heat from your hands might cause it to get too warm and make it unmanageable.

Delicious to eat and fun to make, rugelach (pronounced rug-a-lah) are miniature crescent-rolled pastries posing as cookies. They're made by rolling a triangle of dough around a sweet filling of fruit, nuts, chocolate or pretty much anything your heart desires.

Fig jam and soft cheeses

Fig jam and its spicy taste can be paired with goat's fresh cheeses, such as Camembert and Brie.

Served with cheese

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

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

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.

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.

Yiddish for “little twists” or “rolled things,” rugelach have become a popular dessert in America, enjoyed by Jews and non-Jews alike. They descend from an Eastern European pastry known as kipfel, which is a croissant-like cookie made with flour, butter, sour cream, sugar, and yeast.

What is a rugelach in English? ›

noun,plural rug·e·lach. Jewish Cooking. a bite-size pastry made by rolling a triangle of dough around a filling of jam, nuts, raisins, etc.

These croissant-shaped treats are believed to have originated in the Jewish communities of Poland and are also popular in Israel as well as the Jewish diaspora. They make the perfect treat for Rosh Hashanah because we eat sweets in the hopes of 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.

Rugelach's history can be traced back to medieval times in Eastern Europe, specifically within Ashkenazi Jewish communities. 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.

Jams or preserves: Include 1 or 2 jams or preserves for some added flavor and sweetness to balance out the dry and salty meat and cheese. Fig spread goes marvelously with many cheeses and meats, so I always like to include it. I also like to include apricot jam, but raspberry or grape jam works, too.

They have an incredibly soft, jammy texture and an ultra-sweet flavor that's hard to beat. Not only that, but there's no one set way for how to eat figs. Enjoy them raw, on a grilled pizza with a honey drizzle or stuff them with nuts and cheese. No matter how you enjoy them, you'll want to do it fast.

Cheeses: hard, soft, and semi-firm. Breads: whole baguettes, toasted crostini, or a variety of crackers. Sweet and sour items: pickled items, jams like our Fig Jam recipe here, fruits and veggies. Condiments: honey, mustard, jams like our Fig Jam recipe here, jellies.

Here's why: Jams and jellies have high sugar and acid levels, which protect against spoilage. But there are still certain microorganisms, called osmophiles, that are resistant to these conditions and can cause spoilage over time, he explains. So, jam and jelly will deteriorate quicker when stored outside the fridge.