Rugelach

Rugelach is a traditional Jewish pastry of Ashkenazi origin. The name is derived from the Yiddish word 'rugel', which means 'royal'. Rugelach is typically made in a crescent shape by rolling a triangle of dough around a filling.

History

The origins of rugelach can be traced back to Eastern Europe, where it was a popular treat among Jewish communities. The pastry was brought to the United States by Jewish immigrants, where it has since become a staple in many bakeries and households.

Preparation

Rugelach dough is made from a combination of flour, butter, cream cheese, and sometimes sour cream. This mixture is rolled out and cut into triangles, then filled with ingredients such as chocolate, fruit preserves, cinnamon, nuts, or poppy seeds. The triangles are then rolled up, starting from the wide end, to form a crescent shape. The pastries are brushed with a egg wash before being baked until golden.

Variations

There are many variations of rugelach, both in terms of the dough and the filling. Some recipes use a yeast-based dough, while others use a cream cheese-based dough. The fillings can also vary widely, with some recipes calling for raisins, walnuts, apricots, or marzipan. In Israel, a version of rugelach is made with a dough based on shortening and is filled with chocolate spread.

Cultural significance

Rugelach is often served on Jewish holidays such as Hanukkah and Purim, but it is also enjoyed year-round. It is a common sight at Jewish bakeries and is often included in holiday gift baskets.

See also

• List of pastries
• List of Jewish cuisine dishes