Time: 3 hours.
Complexity: average
Quantity: 15-20 cookies

This wreath-shaped treat is worthy of taking center stage on the holiday table. Guests will be delighted to tear off another piece. The cookies can be served with tea or coffee, dusted with powdered sugar if desired. The dessert is reminiscent of rugelach, a traditional Jewish pastry, but differs in the way it's served. In addition to the filling suggested in the recipe, you can try other fillings: with fruit, chocolate, or nuts.

Ingredients:

Dough

• 110 g cream cheese
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 teaspoon fine salt
• 1.5 cups of flour
• 110 g butter, diced and chilled

Filling

• 140g dried figs, trimming tough stems if necessary
• 1/2 cup raspberry jam
• 1/2 cup cranberry-raspberry juice
• 1 large egg, lightly beaten with 2 tablespoons water
• 2 tablespoons white coarse sugar
• Special equipment: ramekin with a diameter of 9 cm

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

curd cheese, sugar, vanilla extract, premium flour, butter, figs, raspberry jam, cranberry juice, eggs

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Preparation:

Step 1
• In a food processor, pulse the cream cheese, sugar, vanilla extract, and salt until smooth. Add the flour and butter and pulse for 6-8 long pulses until the dough comes together (with visible lumps of butter). Form the dough into a rectangle about 1 cm thick. Wrap in plastic wrap and refrigerate until firm (at least 1 hour). Wipe the food processor clean.
Step 2
• Meanwhile, prepare the filling: Combine the figs, raspberry jam, and juice in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring frequently, until the figs are plump and the juices have thickened, about 25 minutes. Remove from heat and cool slightly. Puree in a food processor until smooth and set aside to cool completely.
Step 3
• Preheat oven to 375°F (190°C). Generously spray the back of a baking sheet with cooking spray.
Step 4
• Place the chilled dough between two sheets of parchment paper. Roll it out into a 28cm x 33cm rectangle, 0.3cm thick (see note). Refrigerate until firm, about 30 minutes. Peel off the top sheet of parchment to separate it from the dough, then replace it. Flip the dough over. Remove the top sheet of parchment. Spread the fig mixture evenly over the dough.
Step 5
• Roll the dough into a log, using parchment paper as a support (the dough is very soft, so rolling it with parchment will be easier). Transfer to the prepared baking sheet, brush with beaten egg, and sprinkle with coarse sugar. Make 20 slits in the log, spaced about 1 cm apart. Each slit should go about three-quarters of the way into the log to keep it together. Roll up about a quarter of the way, turning some of the cut out protrusions so that the curls of filling are facing up. Continue turning and folding the log until it forms a ring. Pinch the opposite ends together.
Step 6
• Coat the outside of a 9cm (3.5in) round ramekin with cooking spray and place it in the center of the ring. Refrigerate the ramekin for 30 minutes. Bake until set and golden brown (30-35 minutes).
Step 7
• Remove the ramekin and let the ring cool for 5 minutes, then run a flat spatula under the ring to loosen it from the pan. Carefully slide the ring onto a cooling rack and let it cool completely before serving.

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