Fig jam cookie roll
February 14, 2009 • Category: Cookies
This cookie is a combination of rugelah and ma’amoul. I used a recipe from Rose Levy Beranbaum’s book Rose’sChristmas Cookies and given it a Lebanese touch by stuffing it with a traditional dried fig jam. The richness of cream cheese in the dough and fig jam and walnut in the filling create an almost decadent cookie!
Rolling the cookie dough like a jelly roll simplified the execution. Once the jelly roll is done, slip it in the freezer for 15 minutes and then cut into thin slices
Fig jam cookiesJoumana Accad Mediterranean, Middle Eastern February 14, 2009 Cookies, dried fig compote, cookies, tagged,
Prep Time: 20 minutes
Cook Time: 12 minutes
2 cups all-purpose flour more, as needed
8 ounces cream cheese
12 tbsp butter
2 tbsp granulated sugar
1 jar fig jam 8 ounces or so
1 cup chopped walnuts or pecans or almonds
1 tbsp ground anise
3 tbsp milk
1/2 cup toasted sesame seeds toast, in a skillet or oven, dry
1. Soften the cream cheese and butter by letting them sit at room temperature for a couple hours. Mix the cream cheese and butter till creamy and well-combined. Add salt and sugar to the all-purpose flour. Add to the butter mixture and when a dough forms, gather and place in a plastic bag and in the fridge for at least 2 hours.
2. 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. Freeze them for 15 minutes.
3. Brush some milk on the dough and sprinkle sesame seeds on it. Cut the dough roll thinly with a serrated knife. Bake in a 350F oven until golden and crispy The cookies will keep very well for about 5 days in an hermetic jar.
The filling can be versatile and the fig jam substituted for apricot, or raspberry or any other jam.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on tasteofbeirut.com. Thank you!
One Comment • Comments Feed