Roasted Fig Rugelach
Do you have one of those family foods you have memories of? Well one of my favorite memories is the plastic bin of store bought rugelach on the kitchen table. Dipping them in coffee before high school is a vivid memory, and the silly sibling fights over who got how many - haven forbid there was an odd number left one morning.
Combine yummy snickerdoodles with fruit tarts and a bit of chocolate chips and maybe also cinnamon rolls and there you have it... rugelach. Traditionally in the market you will find them with just chocolate and cinnamon sugar or with just fruit and cinnamon sugar, but I wanted a mix of everything. One day while reading the Smitten Kitchen cookbook I saw her version had raspberry jam, chocolate and cinnamon sugar. Bingo, minus the raspberry. I am not a fan of berries plus chocolate so I knew something a bit milder was going to ring well in my book. I also wanted them to be a little less "perfect" and when I saw the figs in the grocery store I knew we had magic in the near future.
This recipe is based off of the Smitten Kitchen, with really only the dough and the cooking time coming from Deb's recipe. I created "my own" version of the filling and the qualities of the filling for what I like taste-wise.
Just to note, these roasted figs really could be the start of a new friendship between me and figs. I like, but not love them like some folks. Raw are ok, but I never am sure if I want to eat the outside ... I don't know it's just a thing I have.
These however once golden warm and yummy with melted sugar are crazy delicious. I am concocting ways of using them for example: plain yogurt + roasted figs + pistachios + coco nibs = dessert or breakfast heaven. OR roasted figs + rosemary cracker + blue cheese + dribble of balsamic = appetizer heaven. I could keep going here, maybe i'll devise a few recipes for y'all!
ROASTED FIG RUGELACH
adapted from Smitten Kitchen - makes 24 cookies