Fig, Pecan and Chocolate Rugelach

Fig, Pecan and Chocolate Rugelach RecipeFig Pecan and Chocolate Rugelach Recipe
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2 sticks butter at room temperature
8 oz cream cheese, softened
¼ cup light muscovado sugar
2 cups unbleached white flour
¼ teaspoon salt
1 teaspoon vanilla

¼ cup light muscovado sugar
1 teaspoon ground cinnamon
¾ cup dried figs
½ cup fig preserves
½ cup mini chocolate chips
¾ cup pecan pieces, toasted


1. In a mixing bowl, add the butter and cream cheese. Beat until the mixture is creamy.
2. Add the sugar, salt and vanilla to the mixture. Mix until it is creamy.
3. Slowly add the flower until just combined.
4. Form the mixture into a ball, flatten and wrap with plastic wrap. Chill for 1 hour or more.
5. (Filling) In a separate bowl, combine sugar, cinnamon, figs, preserves, chocolate chips and pecan pieces.
6. Preheat the oven to 375 degrees.
7. Divide the dough into four pieces and add flour to a countertop space.
8. Roll out each piece of dough into a 9 inch circle.
9. Spread ¼ of filling around in a circle on the wide edge of each piece, thick enough to determine the size of the roll.
10. Cut each circle into 12 wedges, and starting at the widest point of the wedge, roll inward.
11. Place the rolls on parchment lined sheet pans and refrigerate for 15 minutes prior to baking.
12. Bake for 15-20 minutes until nice and golden.
13. Transfer to a wire rack to cool completely. Enjoy or store in a sealed container.

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