Fig Peach Rugelach


  • 1 block cream cheese (8oz)
  • 2 sticks butter
  • 1/4 cup sugar
  • 1 tsp vanilla
  • pinch salt
  • 2 cups flour

Cream butter and cream cheese together. Add sugar and mix well. Add vanilla and salt.

Add flour and mix just until it’s all combined.

Place on counter and divide into 2 flattened logs. Wrap and refrigerate about an hour.

To make and bake:

Roll each log into a 6″ by 18″ or so rectangle. Spread with jam or filling of choice and then liberally sprinkle with chopped nuts – I used pistachios. Brush top with egg wash and liberally top with demerara or other coarse-grained sugar.

Roll and cut into 1″ pieces. Place on sheet pans and bake at 350°F (180°C) for about 20 minutes.


White Peach and Fig Jam

  • 4 lbs white peaches
  • 2 lbs figs
  • 2 cups sugar
  • 1/4 cup fig balsamic vinegar
  • 1 pouch pectin

Wash the fruit and process in food processor in batches – some really smooth, some with a few chunks. Place in a large heavy pot with the sugar and bring to a boil, Add the balsamic and pectin and cook, stirring often, until reduced and thickened.

Place in sterile jars and process according to manufacturers directions.