Cheese and Herb Rugelach Recipe | The Nosher (2024)

FAQs

What is a fun fact about rugelach? ›

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.

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 ...

The different fillings can include raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed, or fruit preserves which are rolled up inside.

The word “Rugelach” in Yiddish means “l*ttle twists.” The cookies originated in Ashkenazi Polish Jewish communities, but are popular with people of all backgrounds and cultures nowadays. They can be filled with several different fillings like cinnamon and sugar, chocolate, Nutella, jams, or nut butters!

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.

Yiddish rugelekh, rogelekh, plural of rugele, rogele, diminutive of rog corner, of Slavic origin; akin to Polish róg horn, corner.

Rugelach

In Israel, rugelach are still made with yeasted dough, which results in squidgy, dense pastries, while in the States, the yeast — a complex, time-consuming ingredient to work with — was replaced sometime around the 1930s by a simpler dough enriched with cream cheese, yielding a flakier cookie.

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

Rugelach (or Ruglulach) is a Jewish pastry of Ashkenazi origin and is made with a cream cheese dough and different fillings that can include raisins, walnuts, cinnamon, chocolate, or apricot jam preserve.

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.

How long does rugelach 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. Thaw overnight in the refrigerator before proceeding with the recipe.

Hi- It will stay fresh for a week or so at room temperature. If frozen, which is what I do when I bring it back to the states, it can stay fresh for months.

The word dessert comes from the French verb desservir, meaning 'to clear the table'. When dessert first appeared as part of our eating rituals, it was to allow the tables to be cleared for the after-dinner activities; sweetmeats and spiced wines were consumed standing up, away from the table.

Rugelach can be made with different kinds of dough, such as sour cream, cream cheese, or yeast. Some people believe that rugelach is related to the French croissant, but this is not proven, and some food historians believe it was inspired by similar pastries from the Ottoman Empire or the Austrian Kipferl or Kifli.

A perfect rugelach can reduce a grown-up to tears and can convince the most unruly youth to behave. Perfect rugelach or babka also can be used as a bargaining chip in the heated and contested negotiations.

The Roman Empire is the true origin of this dessert. The word flan is the French equivalent of the Latin word fladon, which comes from the Old High German word “flado,” meaning “flat cake.” Flan was once a savory dish, usually made from fish or meat. Today, the dessert has evolved into something sweet.