Cheese and Herb Rugelach Recipe | The Nosher (2024)

FAQs

What is a fun fact about rugelach? ›

These croissant-shaped treats are believed to have originated in the Jewish communities of Poland and are also popular in Israel as well as the Jewish diaspora. They make the perfect treat for Rosh Hashanah because we eat sweets in the hopes of a sweet new year.

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.

If you love chocolate, you'll this Chocolate Rugelach - a bite-sized cookie made with a cream cheese dough and filled with dark chocolate. They're flaky, buttery, chocolatey, and absolutely delicious. They're the perfect Christmas cookie, but can be made any time of the year.

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 is made by rolling a triangle of dough around a sweet filling, such as nuts, chocolate, jam, or poppy seeds. The name rugelach means “l*ttle twists” or “l*ttle corners” in Yiddish, because of the shape of the pastry.

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.

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.

Cream cheese fillings are also a popular choice and make these little bites of deliciousness even more decadent and melt-in-your-mouth. Traditionally, Rugelach is eaten on the Jewish Sabbath, but it can also be enjoyed all year round, and makes a lovely gift to give to celebrate Hannukah or any other holiday.

Origins of rugelach, the favorite Jewish pastry, date back to the Hungarian kifli, Austrian kipfel and Polish rogal. The crescent-shape filled pastry was originally made with yeast dough and filled with fruit jams, poppy seed paste or nuts.

Should rugelach be refrigerated? ›

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.

According to the Nibble, “Its name [rugelach] comes from the Yiddish “rugel,” or royal, and it goes by other names such as kipfel (in Hungary and the Czech Republic) and horns of plenty (in non-Jewish areas of the U.S., where people “rugelach” may not easily roll off the tongue).”

However, while the croissant remained plain to be eaten with butter or cheese, the Rugelach was seen as more of a dessert pastry, being filled with an assortment of fruit jams or poppy seed pastes.

- 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.

How long will my Rugelach last? Our Rugelach are very hearty, they stay fresh unrefrigerated for about three days. However, If you want them to last longer, putting them in a plastic bag in the fridge will keep them fresh for from 8 to 10 days.

Origins of rugelach, the favorite Jewish pastry, date back to the Hungarian kifli, Austrian kipfel and Polish rogal. The crescent-shape filled pastry was originally made with yeast dough and filled with fruit jams, poppy seed paste or nuts.