Rugelach, a delightful pastry with Eastern European origins, has captured the hearts and taste buds of dessert lovers around the world. This crescent-shaped treat, filled with various sweet fillings, has an extensive history that spans centuries and cultures. In this blog post, we will delve into the rich history of rugelach, from its Jewish roots to the countless modern-day variations enjoyed by people today.
Rugelach’s history can be traced back to medieval times in Eastern Europe, specifically within Ashkenazi Jewish communities. Rugelach is a type of pastry that originated in the Jewish communities of Poland. It is popular in Israel and among Jews around the world. Rugelach is made by rolling a triangle of dough around a sweet filling, such as nuts, chocolate, jam, or poppy seeds. The name rugelach means “little twists” or “little corners” in Yiddish, because of the shape of the pastry.
Rugelach can be made with different kinds of dough, such as sour cream, cream cheese, or yeast. Some people believe that rugelach is related to the French croissant, but this is not proven, and some food historians believe it was inspired by similar pastries from the Ottoman Empire or the Austrian Kipferl or Kifli. Rugelach is a delicious treat that can be enjoyed on any occasion.
Etymology. The name is Yiddish, the historical language of Ashkenazi Jews. The -ach ending (־ך) indicates plural, while the el (־ל) can be a diminutive, as, for example, shtetlekh (שטעטלעך, villages) is the plural of shtetl (שטעטל, village), the diminutive of shtot (שטאָט, town).
I wish I could say that this recipe is healthy, but alas, it is just the opposite. That is, unless you consider fat, sugar, and starch to be healthy– and they might be, depending on how you look at it. After all, tasty treats in moderation are certainly good for the soul. I don’t recommend futzing with the recipe too much by substituting lowfat ingredients, since it’s the fat in the dairy products that ultimately makes these cookies so flaky and delicious. If you do try modifying the recipe for health reasons, let me know how it turns out for you– I’d love to hear! For the rest of us making full-fat rugelach, don’t worry about it too much. These cookies bake up fairly small, so you can treat yourself to a couple and not feel too terribly guilty. Life is there to be lived, am I right??
Rugelach are often served on Jewish holidays like Hanukkah and Shavuot, though of course they can (and should!) be made throughout the year. Our family typically serves them during Rosh Hashanah, when sweet foods are made to signify a sweet new year. The rolled shape is similar to the spiral challah served at Rosh Hashanah, which symbolizes the cyclical nature of a year. Some people roll rugelach into a strudel-like form, then slice it to make spiral-shaped cookies. In today’s blog, I’m going to share the method for creating the more popular crescent-shaped cookies.
While rugelach filling recipes vary greatly, the dough most American bakers use for rugelach is pretty standard, comprised of equal amounts of flour, cream cheese, and butter. I add a bit of sour cream, sugar, and salt to mine because I like to shake things up. I’m a rugelach rebel! Actually, many people use sour cream in their dough instead of cream cheese, which is more similar to the way kipfel are made. I like to add both because I love the way the dough bakes up– crispy on the outside, soft and flaky and scrumptious on the inside. You’ll love it too. Promise.
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Ahhh, rugelach. You’d be hard-pressed to find a Jewish dessert that is more beloved than sweet, flaky rugelach. Yiddish for “little twists” or “rolled things,” rugelach have become a popular dessert in America, enjoyed by Jews and non-Jews alike. They descend from an Eastern European pastry known as kipfel, which is a croissant-like cookie made with flour, butter, sour cream, sugar, and yeast. Sometimes kipfel are filled with fruit or nuts, sometimes not. In the early 20th century, American Jewish cooks took the concept of kipfel and added cream cheese to the dough, resulting in the delicious rugelach we know and love today.
How to Make Rugelach – The Traditional Recipe
Photo by Serious Eats / Emily Dryden
Traditionally, rugelach is made from a dough that consists of cream cheese dough and filled with various sweet fillings like fruit preserves, nuts, chocolate, or cinnamon sugar. Making rugelach may seem intimidating at first, but with some patience and practice. You’ll be able to create these delectable pastries in no time.
Here’s a step-by-step guide on how to make rugelach:
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup finely chopped nuts (walnuts, pecans, or almonds)
- 1 cup raisins or currants
- 1 cup fruit preserves or jam (apricot, raspberry, or your favorite flavor)
- 1 egg, beaten for egg wash
- Optional: powdered sugar for dusting
1. In a large mixing bowl, combine the softened cream cheese and butter until smooth and creamy. Gradually add the flour and salt, mixing until a soft dough forms. Divide the dough into four equal portions, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
2. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
3. In a small bowl, mix together the granulated sugar and cinnamon. In another bowl, combine the chopped nuts and raisins or currants.
4. On a lightly floured surface, roll out one of the dough disks into a 10-12 inch circle, about 1/8-inch thick. If the dough is too sticky, dust it with a little more flour.
5. Spread a thin layer of fruit preserves or jam evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture and the nut-raisin mixture evenly over the preserves.
6. Using a pizza cutter or a sharp knife, cut the dough circle into 8 or 16 equal wedges, depending on your preferred size. Starting from the wide end of each wedge, roll up the dough towards the pointed end, creating a crescent shape. Place it on the prepared baking sheets, seam-side down, spacing them about 1 inch apart.
7. Brush the rugelach with the beaten egg to give them a golden-brown finish when baked.
8. Bake the rugelach for 20-25 minutes, or until they are golden brown and the filling is bubbling. Rotate the baking sheets halfway through the baking time for even browning.
9. Allow the rugelach to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Optionally, you can dust the cooled rugelach with powdered sugar for a decorative touch.
10. Enjoy your homemade rugelach with family and friends! Store any leftovers in an airtight container at room temperature for up to a week or freeze them for longer storage.
The recipe has long been associated with Jewish cuisine and culture. It is often served during Jewish holidays and celebrations, such as Hanukkah and Purim. Over time, rugelach became a staple in Jewish bakeries and households throughout Eastern Europe, and eventually made its way to other parts of the world as Jewish immigrants settled in new countries.
How to Pronounce Rugelach? (CORRECTLY)
FAQ
What nationality is rugelach?
Why do Jews eat rugelach?
What is the meaning of rugelach?
Is rugelach Ashkenazi?
Where does rugelach come from?
Rugelach ( / ˈruːɡələx / ROO-gəl-əkh; Yiddish: ראגעלעך, or Yiddish: רוגעלעך, romanized : rugelekh and Hebrew: רוגלך rōgalaḵ) is a filled baked confection originating in the Jewish communities of Poland. It is popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among Jews in the diaspora.
What is a Traditional rugelach?
Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege, possibly a reference to the Battle of Vienna in 1683.
Is rugelach a Jewish baked good?
Rugelach is not a Jewish baked good. It’s a baked great. Rugelach, like an eventful and unpredictable story, are full of twists. In fact, the term “rugelach” is a Yiddish word that literally means “little twists.” (Yes, the term “little twists” also could fairly describe a group of kindergartners dancing to Chubby Checker’s 1960 hit song.)
What is an example of rugelach?
For example: “Give me rugelach or give me death.” Patrick Henry (1775) “The babkas are coming, the babkas are coming!!!” Paul Revere (1775) “Happiness and rugelach are inseparably connected.” George Washington (1789)