Fustini's Oils and Vinegars
Fig and Walnut Rugelach

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Fig and Walnut Rugelach


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Fig and Walnut Rugelach



  • 4 tablespoons butter, melted
  • 1/4 cup Fustini's Fig balsamic
  • 1/3 cup granulated sugar
  • 1-2 tablespoons all-purpose flour (for dusting your work surface)
  • 1 sheet puff pastry
  • 1 cup shelled walnuts, chopped
  • 1 egg yolk, beaten with 1 teaspoon of water
  • sugar for sprinkling


Step 1. 

In a small bowl, whisk to combine the butter, balsamic and sugar. Set aside. 

Step 2. 

Sprinkle your work surface with a little flour and roll the puff sheet into a large 12x12 square. Brush the square, evenly, with balsamic-butter mix and sprinkle with chopped walnuts. Cut the pastry into large even squares and divide those squares into 2 triangles. Roll the triangles, starting at the long side (bottom of the triangle). Press the point of the triangle into the pastry to seal. 

Step 3. 

Place rugelach on a parchment-lined baking sheet. Brush each with a little egg wash and sprinkle lightly with caster sugar. Place baking sheet into the freezer, chill for 15 minutes or until firm. Preheat oven to 375°F.Bake rugelach for 12-15 minutes or until golden brown and cooked through. Remove from the oven and set aside to cool on a wire rack.

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