Today is Valentine’s day.
Hence this cookie, a combination of rugelah and maamool of sorts. I used a recipe from Rose Levy Beranbaum’s book Rose’sChristmas Cookies and given it a Lebanese touch by stuffing it with fig jam, walnuts, anise and sesame. The richness of cream cheese in the dough and fig jam and walnut in the filling create an almost decadent cookie!
I simplified it by rolling the dough like a strudel, so that the actual execution took about 5 minutes. I am very happy with the results and hope you will try it. Happy Valentine’s day.
2 cups of all-purpose flour (or more if needed)
Pinch of salt
8oz of cream cheese (2 packages)
12 Tablespoons of butter
2 Tablespoons of granulated sugar
1 Jar of fig jam (containing approx. 8 oz)
1 Tablespoon of powdered anise (optional)
1 cup of chopped walnuts
1/2 cup of sesame seeds, toasted on a skillet for 5 minutes till golden.
1 Tablespoon (or more) of milk
- Soften the cream cheese and butter by letting them sit at room temperature for a couple hours.
- Mix them either by hand or in a food processor.
- Add the all-purpose flour to which a pinch of salt and a couple tablespoons of sugar would have been mixed in with a wire whip.
- Stop the food processor when a dough forms and gather the dough and place in a plastic bag and in the fridge for at least 2 hours.
- Empty the content of the jar of fig jam into a food processor. Chop so that it becomes pasty and more manageable.
- Remove the rugelah dough from the fridge. Divide it in halves. Spread each on a counter adding more flour to prevent sticking. Form 2 large rectangles about 1/8 in in thickness, no more.
- Spread the fig jam on the dough, then sprinkle the walnuts and a tablespoon of anise powder.
- Roll the 2 rectangles and place them on a parchment-lined cookie sheet.
- Brush some milk on the dough and sprinkle sesame seeds on it.
- Bake in a 350F oven until it is golden brown and crispy.
- Cool the logs and with a serrated knife slice them thinly, about 1/4 in. in width.
- ENJOY. The cookies will keep very well for about 5 days in an hermetic jar.