Rugelach is a delicious and versatile pastry that is perfect for any occasion. It is made with a flaky dough that is rolled up and filled with a variety of different fillings, such as chocolate, raspberry, or apricot. It can be enjoyed on its own or served with a scoop of ice cream or whipped cream.
History of Rugelach
The word “rugelach” comes from the Yiddish word “rugel,” which means “twist.” It is believed that this dessert originated in Poland in the 16th century, and was brought to the United States by Jewish immigrants in the late 19th and early 20th centuries.
Rugelach is often associated with Jewish cuisine, but it is enjoyed by people of all backgrounds. It is a popular pastry around the world and is also found in many other countries, such as the United States, Canada, and the United Kingdom.
Types of Rugelach
There are many different types of this delicious pastry, each with its own unique flavor. Some of the most popular types of rugelach include:
Chocolate: This is the classic type of rugelach and is made with a chocolate filling.
Raspberry: This type is made with a raspberry filling, and is often topped with powdered sugar.
Apricot: This type is made with an apricot filling, and is often topped with slivered almonds.
Cinnamon: This type is made with a cinnamon filling, and is often topped with a streusel topping.
Nut: This type is made with a nut filling, such as almond or walnut.
Other types of rugelach fillings include:
Fruit: Apple, blueberry, cherry, peach, plum, strawberry
Cream cheese: Plain, flavored (such as strawberry, blueberry, or chocolate), mixed with fruit or nuts
Chocolate hazelnut: Nutella, Nutella mixed with chopped nuts
Sesame seed: Tahini, sesame seed paste mixed with honey or sugar
Poppy seed: Poppy seed filling, often made with ground poppy seeds, sugar, butter, and milk
How to Make Rugelach
Making this dessert is relatively simple, and can be done in a few steps.
1. Make the dough. There are many different recipes for rugelach dough, but most recipes call for flour, butter, ice water, and salt. Some recipes also include sugar, eggs, or yeast.
2. Make the filling. Once the dough is made, it needs to be chilled for at least 30 minutes. While the dough is chilling, you can make the filling. The filling can be made with a variety of different ingredients, such as chocolate chips, raspberry jam, or apricot preserves.
3. Assembly. Once the dough is chilled, roll it out into a thin circle. Cut the circle into wedges, and spread the filling on each wedge. Roll up the wedges, starting at the wide end.
4. Baking. Preheat the oven to 375 degrees Fahrenheit. Place the rugelach on a baking sheet lined with parchment paper. Bake the rugelach for 20-25 minutes, or until golden brown.
5. Let it cool. Once the rugelach are baked, let them cool on the baking sheet for a few minutes before serving.
Rugelach Recipe
Ingredients
- 2 cups all-purpose flour 250g
- 1/4 cup granulated sugar 50g
- 1/4 heaping teaspoon table salt
- 1 cup unsalted butter very cold and cut into 16 pieces (226g)
- 6 ounces cream cheese very cold and cut into 16 pieces (170g)
- 1/3 cup sour cream 80g
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). This will ensure that the oven is hot enough to bake the rugelach evenly.
- Combine the dry ingredients in a large bowl. This makes it easy to mix all of the dry ingredients together evenly.
- Add the wet ingredients to the dry ingredients and mix until a dough forms. Be careful not to overmix the dough, as this will make the rugelach tough.
- Divide the dough into two halves and wrap each half in plastic wrap. This will help to prevent the dough from drying out.
- Refrigerate the dough for at least 30 minutes, or up to overnight. This will help the dough to relax and make it easier to work with.
- Enjoy!
Tips for Making Rugelach
Here are a few tips for making rugelach:
Use high-quality ingredients. The quality of your ingredients will make a big difference in the taste and texture of your pastry.
Don’t overwork the dough. Overworking the dough will make it tough.
Chill the dough before rolling it out. This will help to prevent the dough from sticking to the counter.
Don’t overfill. If you overfill them, they will be more likely to burst open when baking.
Bake until they are golden brown. If you bake them too long, they will be dry and hard.
Serving Rugelach
This delicious dessert can be served warm or cold. They are often served with coffee or tea. It can also be served with a scoop of ice cream or whipped cream.
Here is another timeless treat for you to try: easy honey bun cake.
