Tropical Rugelach Recipe (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.

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

When shaping your rugelach, take the fat end of the triangle and roll tightly toward the pointed end to form a crescent shape. 6. As you work with the dough, the heat from your hands might cause it to get too warm and make it unmanageable.

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.

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.

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.

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. Or freeze the shaped Rugelach cookies for up to 3 months.

That said, the treat predates Viennoiserie pastries, so don't think of rugelach as denser, tiny croissants but croissants as lighter, larger rugelach. The Jewish high holidays—Rosh Hashanah, aka the Jewish New Year, and Yom Kippur, the Day of Atonement—are the high season for rugelach orders.

Storage: Store in an airtight container, at room temperature, for up to 3 days. To refresh, place the rugelach on a sheet pan and reheat at 300 degrees until warm.

From a good friend of mine who is Israeli, I learned that traditional rugelach in Israel is always made with chocolate, while among American Jews it's made using jam. "As rugelach has always been a favorite of mine, I decided to take this classic dessert and put my spin on it.

What is similar to rugelach? ›

Unfortunately, schnecken is harder to find than its more popular sweet sister rugelach (also rolled with similar fillings). But the sweet story behind this underappreciated confection will leave you salivating and, we hope, game to try a change of pace when it comes to your morning pastry.

What does “Rugelach” mean? The word “Rugelach” in Yiddish means “little twists.” The cookies originated in Ashkenazi Polish Jewish communities, but are popular with people of all backgrounds and cultures nowadays.

𝕮𝖎𝖓𝖓𝖆𝖒𝖔𝖓 𝕹𝖚𝖙 𝕽𝖚𝖌𝖊𝖑𝖆𝖈𝖍 ($4.99)⁣

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.

- Ancient Egyptians were the first ones to come up with the idea of pastries. Called baklava and filo, they were made out of grain meal with honey, fruits and spices. - Pastries were brought to Europe during the Muslim invasion of the 7th century and picked up the imagination of Europeans.

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.

Custard became a popular food in the middle ages when it was paired with pastry to become a custard tart. The origin of the word custard actually dates back to the middle ages, coined from the French term 'croustade' originally referring to the crust of a tart, and can also be linked to the Italian word 'crostata'.