Fig and Walnut Rugelach
Cream cheese is what creates the signature tender-crust quality of rugelach dough. Well-softened goat cheese has the same effect, with the added benefits of a grassy, tangy, cheesy flavor, as well as more nutrients. Its unique taste enhances the all-whole-grain dough, which stays soft with a blend of spelt and pastry flour. Given the big flavors in the dough, I went with sweet fig jam for the filling. While this combination feels especially appropriate for brisk fall days, it’s delicious any time of year.
TIP: Be sure to thoroughly soften the goat cheese before using, or the dough will crack.
makes 6 dozen
no eggs
Goat Cheese Dough
- 8 ounces (226 g) mild goat cheese, softened
- ¼ cup (52 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 cup (137 g) spelt flour
- 1½ cups (201 g) whole wheat pastry flour, plus more for rolling
- ½ pound (228 g) cold unsalted butter, cut into ½-inch cubes
Fig Filling and Sugar Topping
- 2 cups (656 g) very thick fig jam
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon
- 3 tablespoons sparkling sugar
- ¾ cup (88 g) walnuts, very finely chopped
- 2 tablespoons milk
1. To make the dough: Combine the goat cheese, sugar, vanilla, and salt in a food processor and pulse, scraping the bowl occasionally, until smooth. Add both flours and the butter and pulse until large clumps form.
2. Turn the dough out and divide into 6 equal portions. Form each one into a 1-inch-thick disk and wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour.
3. Meanwhile, make the filling and topping: Mix the jam, cardamom, salt, and ¼ teaspoon of the cinnamon in a medium bowl. Mix the sparkling sugar and the remaining ½ teaspoon cinnamon in a small bowl. Line two large cookie sheets with parchment paper. If the dough has chilled for longer than 2 hours, take each disk out of the fridge 20 minutes before rolling.
4. On a lightly floured sheet of parchment paper, roll one disk of dough to a 10-inch round. Refrigerate on a plate while you roll the remaining disks of dough in the same way; you can stack the rounds.
5. Once all the dough is rolled, pull out the first disk of dough and spread ⅓ cup of the spiced jam evenly over it, leaving a ½-inch rim around the edges and a 2-inch round space in the center. Sprinkle 2 tablespoons of the walnuts over the jam. Using a pizza wheel or sharp knife, cut the round into 12 even wedges. Starting at the outer edge of one wedge, roll up toward the center point. Place on one of the prepared sheets, with the tip down. Repeat with the remaining wedges, spacing them 1 inch apart. Repeat with the remaining disks of dough, jam, and walnuts. Refrigerate until firm, at least 30 minutes.
6. Position a rack in the center of the oven and preheat to 350°F.
7. Brush one sheet of chilled rugelach with half of the milk and sprinkle with half of the cinnamon sugar. Bake until golden brown, 22 to 25 minutes. While the first batch bakes, coat the second batch with the milk and cinnamon sugar. Bake the second sheet when the first one comes out. Transfer the rugelach to a wire rack and cool completely.
MAKE AHEAD
The dough can be refrigerated for up to 2 days. The cookies will keep at room temperature for up to 1 week or in the freezer for up to 2 months.
