Frozen wild blueberries are getting me through this winter. Do whatcha gotta do, right? These rugelach came about during the holiday season, when I had a small batch of this jam lingering in the fridge. I like sweet jams to have a little kick of heat to them. I reserve my lavender-infused pepper for baked goods but of course any pepper works here. If looking for lavender-infused, there are several you can order online! I found mine at a farmers market in Florida a little over a year ago.
- You’ll want to make the jam the night before, or at least 2 hours before use. You need to keep your dough cold and warm jam might make a disaster of things.
- You can freeze the balls of dough up to three months! Make sure they are very well wrapped beforehand. I pop them in the fridge an hour before use to get them workable.
- When feeling lazy or looking for variety, I shape the dough into logs, roll them out into a rectangle, slice them into rounds when rolled back inward.
- While I work with one ball at a time to keep the remainder as cold as possible, you could also just pop all the cookies in the fridge for 30 minutes before baking. I just never seem to have enough space to do so.
- 48 Cookies
for the small batch jam
- 10 oz wild blueberries (frozen or fresh)
- 8 oz figs (fresh, finely chopped)
- 1/2 cup sugar
- 1 tbsp lemon juice (fresh)
- 4-5 turns of lavender-infused pepper (or any pepper, to taste)
- pinch of salt
for the rugelach
- 1/2 pound (2 sticks) butter (room temp)
- 8 oz cream cheese (room temp)
- 2 cups all purpose flour
- 1/4 cup sugar
- 1/2 tsp kosher salt (if using unsalted butter)
- 1/2 tsp vanilla extract (or 1/2 more for sweeter)
- 12-14 tbsp jam (3 tbsp/dough, more or less)
- 4 heaping tbsp pistachios (finely chopped, plus more for sprinkling over each cookie)
- Preparation: 15 min
- Cooking: 25 min
- Ready in: 1 h 40 min
for the jam
- Combine wild blueberries, figs, sugar, salt, lemon juice, and pepper, in a non-reactive skillet or saucepan, set over medium-high heat. Bring fruit to a boil, then turn it down to medium-low heat. Taste to see if it needs more pepper.
- With the back of a wooden spoon or a potato masher, crush some of the fruit. The jam will thicken within 8-10 minutes. Once done, immediately pour it into a clean jar. Allow it to cool down completely before use.
for the rugelach dough
- In a bowl of a stand mixer fitted with a paddle attachment, cream your cheese and butter til light and smooth. Add in your sugar, salt, vanilla extract. Then slowly add in the flour til just combined (do not overmix).
- Dump the dough onto a floured surface, patting it into a ball. Divide that ball into 4 pieces, covering each in plastic wrap and placing them in the fridge for at least an hour, or over night.
- When ready to roll out, preheat oven to 350 degrees. Work with one dough at a time, leaving the others to remain cold in the fridge til ready to roll out.
- Roll the ball of dough out into a 8 or 9-inch circle. Spread about 3 tbsp jam over it. Using a pizza cutter, slice the circle into 12 triangles. Roll each wedge inward, starting at the edge. Place each cookie on a baking sheet covered with parchment paper. Egg wash them, then sprinkle pistachios and/or sugar over each.
- Bake for 25 minutes, or until golden. These take a tiny bit longer due to the freshness of the berries.