What nationality is rugelach?

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 .

How long does rugelach dough last in the fridge?

Storage: Rugelach will keep at room temperature for 3 days (wrapped tightly) or 1 to 2 weeks longer in the refrigerator. Freezer: Freeze the discs of dough for up to 3 months.

What is rugelach dough made of?

Satiny soft dough made with butter, cream cheese, and sour cream wrapped around a filling of sugar, nuts, and dried fruit : that's rugelach, which in Yiddish means "little twists." Beloved in many Jewish communities, these cookies flake like a Danish or croissant with its buttery flavor the perfect foil for the sweet ...

Does rugelach freeze well?

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.

Why do Jews eat rugelach?

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 .

What is the difference between American and Israeli rugelach?

Rugelach are a traditional Ashkenazi Jewish treat made from a sweet yeast dough folded over a filling of your choice. Although the American version uses Cream Cheese for the dough, these Israeli-style Rugelach are made from a yeasted enriched dough that is quite similar to a Babka .

How do you keep rugelach fresh?

However, If you want them to last longer, putting them in a plastic bag in the fridge will keep them fresh for from 8 to 10 days. Or, place them in the freezer in a sealed container and they will freeze really well for up to 8 months.

Is babka the same as rugelach?

Babka is a yeast bread that is rolled with chocolate filling. Babaka usually made in a loaf pan as one cake. Cooks roll rugelach like croissants, creating a more individual dessert. The main differences between the two of them are their shape and the type of dough they use .

Is rugelach Ashkenazi?

Rugelach has been all around eastern and western-central Europe and has ended as different pastries carrying the same name in the US and Israel. Rugelach became popularized in America in the 1940s by Ashkenazi Immigrants . In America, bakers crafted a simpler dough that does not have yeast, and has cream cheese in it.

When should I eat rugelach?

Cream cheese fillings are also a popular choice and make these little bites of deliciousness even more decadent and melt-in-your-mouth. Traditionally, Rugelach is eaten on the Jewish Sabbath, but it can also be enjoyed all year round , and makes a lovely gift to give to celebrate Hannukah or any other holiday.

Why is rugelach important?

The Jewish Connection 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.

What is the difference between a croissant and a rugelach?

However, while the croissant remained plain to be eaten with butter or cheese, the Rugelach was seen as more of a dessert pastry, being filled with an assortment of fruit jams or poppy seed pastes .

What does rugelach symbolize?

Historically, Rugelach is said to be linked with the Viennese Kipfel, crescent shaped pastries which commemorate the lifting of the Turkish siege in the Battle of Vienna . Rugelach is also similar in shape to the French croissant, which may be a descendant of the popular sweet pastry.

Rugelach - Once Upon a Chef (2024)

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Delicious to eat and fun to make, rugelach are miniature crescent-rolled pastries with a sweet filling.

Delicious to eat and fun to make, rugelach (pronounced rug-a-lah) are miniature crescent-rolled pastries posing as cookies. They’re made by rolling a triangle of dough around a sweet filling of fruit, nuts, chocolate or pretty much anything your heart desires. If you’ve never had rugelach or made them from scratch, definitely roll up your sleeves and give this classic walnut-raisin version a try. They’re easier than they look and vastly better than store-bought. I’ll be honest: they do take some time to make because the dough needs to be refrigerated for a few hours, but I promise you, it’s worth it. Fresh out of the oven, they’re buttery and flaky with a sweet cinnamon scent that will tempt you to eat the entire batch.

Since rugelach are hands-on, they are wonderful to make with kids. Mine love rolling out the dough (which, thankfully, is very forgiving!), creating their own fillings (don’t miss their favorite chocolate rugelach) and then rolling the cookies into little twists.

What You’ll Need To Make Rugelach
Step-By-Step Instructions
Frequently Asked Questions
You May Also Like
Printable Recipe
Reviews

“I love rugelach but was always too intimidated to make them. Then I found your recipe and decided to go for it. So glad I did. Delicious and fun to make.”

What You’ll Need To Make Rugelach

All-Purpose Flour: Provides the structure for the dough. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy.
Butter: Gives the dough a flaky, rich texture.
Cream Cheese: Makes the dough pliable, easy to work with, and reliably tender.
Egg Yolk: Adds a little extra richness and helps the dough turn golden in the oven.
Light Brown Sugar: Adds sweetness and a hint of molasses flavor to the filling. When measuring brown sugar, always pack it tightly to eliminate air pockets.
Granulated Sugar: Provides additional sweetness.
Walnuts: Adds a crunchy texture and earthy, nutty flavor to the filling.
Raisins: Contribute sweetness and chewiness to the rugelach.
Cinnamon: Adds warmth and spice to the filling.
Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Begin by making the dough. Combine the flour and salt in the bowl of a food processor fitted with a metal blade, and pulse a few times to mix.

Add the cubed butter, cream cheese, and egg yolk.

Pulse until the mixture forms large curd-like pieces. Be careful not to over-mix; all those little chunks of fat will steam while the rugelach bake, making the dough tender and flaky.

Dump the crumbly dough onto a work surface. It will look like a mess but don’t worry, it will come together.

Knead the dough just until it comes together and shape it into a square or rectangle.

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.

Wipe out the food processor and make the filling by combining the brown sugar, cinnamon, raisins and walnuts in the bowl.

Process until the nuts and raisins are finely chopped, then transfer the filling to a bowl and set aside until the dough is ready to roll.

Once the dough has chilled, remove it from the refrigerator and place it on a lightly floured work surface. Dust the top of the dough with flour as well so the rolling pin doesn’t stick.

Roll each disc into a rough 10-11″ circle (it should be just under 1/8″ thick). Turn the dough and dust with more flour as necessary so it doesn’t stick. Don’t worry if the edges are a little cracked or rough.

Sprinkle 1/2 cup of the filling evenly over the dough and press down firmly with your hands to anchor it.

Using a pizza cutter or sharp knife, slice the dough into 12 wedges, just like you would cut a pizza or pie.

Roll each wedge up, beginning with the wide end and ending with the narrow end.

Place the rolls point-side down, about an inch apart, on parchment lined baking sheets.

Bake for 25-30 minutes, until lightly golden.

Transfer the rugelach to a rack to cool completely. They are best served warm out of the oven, but keep well for several days stored in an airtight container. Enjoy!

Frequently Asked Questions

What can I use instead of nuts in the rugelach? Or can I omit the nuts?

It’s fine to omit the nuts without any other modifications. Or you could replace them with the same amount of mini chocolate chips. My kids love them this way!

Can I add jam to the rugelach filling?

Sure! Just keep in mind that the jam will ooze out a bit as the rugelach bakes, so limit the amount you spread on the dough to a relatively thin coating to avoid too much oozing.

Can I use gluten-free flour for the rugelach dough?

Yep, gluten-free flour will work! A number of readers have commented that they have good luck withKing Arthur Measure for Measure gluten-free flourandCup4Cup gluten-free flour.

Rugelach

Metric Cup Measures

By Jenn Segal

Delicious to eat and fun to make, rugelach are miniature crescent-rolled pastries with a sweet filling.

Servings: 48 cookies

Cook Time: 25 Minutes

Total Time: 2 Hours 45 Minutes

Ingredients

For the Dough

2½ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife, plus more for rolling dough
Heaping ¼ teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into ¾-inch chunks
8 oz (1 package) cold cream cheese, cut into 1-inch chunks
1 egg yolk

For the Filling

½ cup light brown sugar
¼ cup granulated sugar
1 cup walnuts
½ cup raisins
4 teaspoons cinnamon

Instructions

Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1-inch thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or overnight.
Wipe out the food processor. To make the filling, place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready.
Preheat oven to 350ºF and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until pliable enough to roll, but not too soft.) Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10 - 11-inch circle, or just under an &frac18;-inch thick. Sprinkle more flour and turn as necessary so the dough doesn't stick. Spread ½ cup of the filling over the dough; using your hands, press the filling into the dough to anchor it.
Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges (just like you would cut a pizza). Roll each wedge up, beginning with the wide end and ending with the point. Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough. You should have 24 rugelach on each baking sheet.
Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, or until the tops are lightly golden and the bottoms are golden and crisp (at first glance, it might look like the bottoms are burnt, but that's just the dark filling oozing out). Transfer the rugelach to a rack to cool.
Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, thaw the dough in the refrigerator overnight, and then proceed with recipe. They can also be assembled and frozen before baking: Arrange them on a baking sheet (so they’re not touching) and freeze until very firm. Transfer them to an airtight container. They can be baked directly out of the freezer; they may just need a few extra minutes in the oven. To Freeze After Baking: Let the rugelach cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

Nutrition Information

Serving size: 2 cookies
Calories: 181
Fat: 12g
Saturated fat: 7g
Carbohydrates: 17g
Sugar: 8g
Fiber: 1g
Protein: 2g
Sodium: 58mg
Cholesterol: 38mg

Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

This is my go-to filling recipe. But the dough may be the only one of Jen’s recipes that hasn’t worked well for me. I agree with some of the other comments, and find it too dry with the extra 1/2 cup of flour. Most of the other recipes I have found have just 2 cups.
- — Ilana on April 27, 2024
- Reply
Making these for Christmas. I need to omit the nuts due to a nut allergy but i think I’ll just double the rest of the filling ingredients. How long can they be stored for once baked?
- — Felicia Van Ostenbridge on December 15, 2023
- Reply
- Hi Felicia, they keep well stored in an airtight container for about 3 days.
  — Jenn on December 18, 2023
  Reply
I love this recipe! I wanted to try the chocolate one from you this year, I was just curious why the dough recipe is different than this one? Thanks!
- — Kara on December 11, 2023
- Reply
- Glad you like this! I added sugar to the dough for the chocolate rugelach due to the semi-sweet chocolate, adding a touch of bitterness, I made up for it with some added sugar. Hope that clarifies and that you enjoy the chocolate version just as much!
  — Jenn on December 11, 2023
  Reply
Jenn, I have followed this recipe many times and they always comes out perfect and delicious! I wanted to change up the filling this time for 2 of the discs for a little variety. I was thinking about trying some finely diced dried apricots mixed with a thick apricot all fruit spread and the brown sugar. I was going to add some sliced almonds on top of the dough. Do you think this might work?
Thanks for your input. Always appreciate your recipes!
- — Lynn on December 9, 2023
- Reply
- Glad you like them! Although I haven’t tried it, I suspect you can use the diced apricot and apricot jam. Just keep in mind that the jam will ooze out a bit as the rugelach bakes. I’d limit the amount that you spread on the dough to a relatively thin coating to avoid too much oozing. Please LMK how they turn out if you try it!
  — Jenn on December 11, 2023
  Reply
My mother-in-law was Hungarian and she called these cookies “keflies.”
- — Anita Gervase on September 18, 2023
- Reply
This was so good I have people asking for the recipe. One thing I did differently which was in another recipe I like is to spread some beaten egg whites on the dough before topping with the other fillers.
- — Carol on August 23, 2023
- Reply
I have made close to 3 batches of Rugelachs with this recipe ( 3×4×12 Rugelachs … crazy me!!! ) and each time it is a super hit. I used pecans instead of walnuts and reduced the sugar a little bit. Thank you so much for this recipe. This is a keeper !
- — Shruti P on June 22, 2023
- Reply
My mother in law taught me how to make rugelach 58 years. I use sour cream instead of cream cheese. That could be a personal option. That’s the way I was taught so I still make it with sour cream. Once the sought is rolled out I brush each circle with butter. I do not put the raisins in the food processor. I keep the rains whole. After I sprinkle the filling on the rolled out circle I use my rolling pin lightly and roll the filling onto the dough. It helps it adhere.
- — Ronni on December 26, 2022
- Reply
Made this come out delicious and flaky. I used tofu cream cheese and vegan butter. Came out great as a dairy free dessert
- — Bat-el a on October 12, 2022
- Reply
Think I can make these with gf flour?? Hope hope.
- — Samantha Lueken on September 23, 2022
- Reply
- Hi Samantha, I do think they’d work with gluten-free flour. LMK how they turn out if you try them. 🙂
  — Jenn on September 23, 2022
  Reply
Hi Jenn just to let you know that I love all your recipes and so far, I’ve never been disappointed. ☹️ They’re worth making it and they’re diverse. Thanks for sharing them💕👏💕👏
- — Margie
- Reply

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