How to Shape Rugelach - Bake from Scratch (2024)

FAQs

How to shape rugelach? ›

To form a roll, begin by trimming the dough to a clean rectangle, about four by 12 inches. Add the filling, then spiral the dough along the 12-inch side, turning it at least four times. Place the trimmed dough on a piece of plastic wrap, and use the wrap to help roll up the spiral.

Serve warm or at room temperature. Store leftover rugelach in an airtight container at room temperature for several days. Freeze for longer storage.

Babka is a yeast bread that is rolled with chocolate filling. It's usually made in a loaf pan. Rugelach is rolled like croissants. The main differences between the two of them are their shape and the type of dough they use.

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.

Divide the dough into 4 equal portions. Flatten each portion into 1-inch thick disks, then wrap in plastic wrap and refrigerate for at least 2 hours or overnight.

Shelf Life: To enjoy at maximum freshness – refrigerate upon receipt and consume within 30 days. We freeze upon arrival, shelf life is 9 months frozen from date of receipt. Safety Warnings: Allergen warning: Contains Wheat, Milk, Egg, Soy, Walnuts and Tree nuts.

You can freeze rugelach pastries before or after baking them. Before baking, you can freeze them on a parchment-lined baking sheet until frozen. Then transfer them to a freezer-safe bag and freeze for up to 3 months.

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.

Americans typically fill their chocolate rugelach with mini-chocolate chips, while Israelis will make their own chocolate filling. This version follows that Israeli tradition, which usually includes a touch of cinnamon.

Like many Jewish-American specialties, babka originated in Eastern Europe – Poland and Ukraine in particular – in the early 1800s. As a way to use extra challah dough, Jews there would roll up the dough with cinnamon or fruit jam and bake it alongside the challah.

What is a fun fact about rugelach? ›

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 “l*ttle twists” or “l*ttle corners” in Yiddish, because of the shape of the pastry.

What does “Rugelach” mean? The word “Rugelach” in Yiddish means “little twists.” The cookies originated in Ashkenazi Polish Jewish communities, but are popular with people of all backgrounds and cultures nowadays.

With floured biscuit cutter, cut out biscuits - keeping cuts close together. When cutting, use a straight downward motion and avoid twisting the cutter as biscuits may rise unevenly. Biscuits can also be cut with a knife into rectangle, square or triangle shapes.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising. Always cut Puff Pastry straight down, never on an angle, to prevent layers from sticking together and inhibiting the rise. Cut up and down, and don't drag the knife.