Rugelach

Arugelach is a traditional Jewish pastry that is made from dough that is rolled into thin sheets, spread with a filling, and then rolled up into spirals. The dough is usually made from cream cheese, butter, flour, and sugar, and the fillings can include chocolate, nuts, fruit jam, or spices. Rugelach are typically baked until they are golden brown and crisp.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 1/3 cup sour cream
• 1/2 cup sugar
• 2 teaspoons ground cinnamon
• 1 cup finely chopped walnuts or pecans
• 1/2 cup raisins or dried cranberries

Instructions

1. Cut the cold butter or margarine and cream cheese into bits. In a food processor, pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.

2. Shape the crumbly mixture into four equal disks and wrap each one in cling film. Chill for 2 hours or up to 2 days.

3. Combine sugar, cinnamon, chopped walnuts and finely chopped raisins (or chocolate chips) in a bowl.

4. On a floured surface, roll each dough disk into a 9 inch round shape. Sprinkle with the sugar/nut mixture and press it lightly into the dough.

5. Use a knife or pizza cutter to cut each round into 12 wedges before rolling them from wide to narrow so that you have a point on the outside of each cookie Rugelach wedge . Place on ungreased baking sheets and chill for 20 minutes before baking at 350 degrees F (180 degrees C).

6.(Optional) Before putting the filling on the dough , use a pastry brush to layer apricot jam as well as brown sugar . Then add the recommended filling . You may also make a mixture of cinnamon and sugar ,and rollthe rugelach in this prior to

Nutrition Facts

• Serving size: 1 cookie Rugelach wedge
• Calories: 120
• Fat: 7 g
• Saturated fat: 3.5 g
• Unsaturated fat: 0 g
• Trans fat: 0 g
• Cholesterol: 16 mg
• Sodium: 80 mg
• Potassium : 40 mg
• Carbohydrates : 13 g
• Fiber : 0 g
• Sugar : 5.5g

What country is rugelach from?

Rugelach is a traditional Jewish pastry that originates from Central and Eastern Europe. The specific country of origin is unknown, but it is believed to have originated in either Poland or Hungary. Rugelach was first mentioned in print in 16th century Germany, but it did not become popular until the 18th century.

The word “rugelach” comes from the Yiddish word “rugl,” which means “twisted.” The dough for rugelach is made of cream cheese, butter, flour, and sugar. It is rolled into a log shape and then sliced into individual pieces. Each piece is then rolled up with a filling of fruit jam, nuts, chocolate, or various other sweet fillings.

Rugelach are typically baked during Hanukkah and other Jewish holidays. They are often served as part of a holiday meal or given as gifts to friends and family members. Rugelach can be found in many bakeries across the United States, especially those with large Jewish populations.

What does rugelach taste like?

A traditional Jewish treat, rugelach tastes like buttery, light, and flaky croissants. Rugelach are made with a rich dough that is rolled out and then filled with a variety of fillings including nuts, fruit, chocolate, and cream cheese. The dough is then rolled up into a log shape and sliced into individual pieces.

Rugelach are typically baked until golden brown and served warm. The buttery flavor of the dough pairs well with the sweetness of the filling, making for a delicious and addictive treat.

What does rugelach mean in Yiddish?

Rugelach is a Yiddish word meaning “little corners,” “little twists,” or possibly “royal.” The pastry dough may be made with or without dairy. It is traditionally made by rolling a large sheet of dough around a filling and slicing it before baking. Marzipan is sometimes used as a filling for rugelach.

There are many different theories about the origins of the word rugelach. One popular theory is that it comes from the Yiddish word for twist, which is rugl. Another theory suggests that it comes from the Hebrew word for royal, which is raglech. However, there is no definitive answer to where the word actually came from.

What does chocolate rugelach taste like?

Rugelach is a traditional Jewish pastry that is made from cream cheese dough that is rolled and filled with a variety of sweet fillings. The most common fillings are chocolate, nuts, and dried fruit.

The Free Lance-Star describes rugelach as “little bites of sweet, nutty heaven — crispy and chewy at once, because of their cream cheese dough.” Chocolate rugelach specifically are little bites of heaven that are filled with rich chocolate flavor. The chocolate filling is usually made with bittersweet or semisweet chocolate, which gives the rugelach a deep and complex flavor. The filling is also often spiced with cinnamon or other spices to give it an extra kick.

In addition to being delicious, chocolate rugelach are also beautiful pastries that can be decorated in a variety of ways. They can be rolled into crescent shapes or cut into squares or triangles. They can also be sprinkled with powdered sugar, drizzled with icing, or even dipped in melted chocolate.

What is the significance of rugelach?

Rugelach is a type of pastry that is said to be linked with the Viennese Kipfel and the French croissant. The pastry is crescent-shaped, which is thought to 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.