Chocolate Rugelach Recipe (2024)

FAQs

What is the difference between American and Israeli Rugelach? ›

Some bakeries began to use a laminated yeast dough, with layers of butter, similar to that used for making croissants. Secondly, the filling was given a Middle Eastern spin with the use of halva. Israeli rugelach are lighter and fluffier than their American counterparts.

The best way I can describe Yeasted Chocolate Rugelach is like a miniature babka cookie! Thin layers of enriched pastry, rolled up with a dark chocolate filling, baked till golden brown, and brushed in a light sugar syrup. It almost sounds like too much, but trust me, it's just right.

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.

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.

The most authentic Israeli traditional recipes are for knafeh (shredded filo pastry, soft cheese, and sweet syrup); mutabak (stuffed, fried pastry); muhallebi (milk pudding), and halva crack pie. Every Holy Land bakery sells delicious rugalach, a rolled pastry filled with chocolate.

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.

In the early 20th century, American Jewish cooks took the concept of kipfel and added cream cheese to the dough, resulting in the delicious rugelach we know and love today. Rugelach are often served on Jewish holidays like Hanukkah and Shavuot, though of course they can (and should!) be made throughout the year.

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.

noun. , Jewish Cooking. , plural rug·e·lach. a bite-size pastry made by rolling a triangle of dough around a filling of jam, nuts, raisins, etc.

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.

You can freeze rugelach pastries before or after baking them. Before baking, you can freeze them on a parchment-lined baking sheet until frozen. Then transfer them to a freezer-safe bag and freeze for up to 3 months.

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.

A traditional Jewish treat, rugelach tastes like buttery, light, and flaky croissants, but aren't nearly as fussy.

Israel does not have a universally recognized national dish; in previous years this was considered to be falafel, deep-fried balls of seasoned, ground chickpeas.

Bourekas or burekas (Hebrew: בורקס) are a popular baked pastry in Sephardic Jewish cuisine and Israeli cuisine.

What is the difference between rugelach and kifli? Rugelach and kifli are very similar rolled cookie desserts but the biggest difference comes down to the fillings with kifli usually being filled with walnuts while rugelach can be filled with fruit preserves, chocolate, etc.

In Israel, most shawarma is made with dark-meat turkey, commonly served with tahina sauce instead of Yogurt for kashrut reasons. It is often garnished with diced tomatoes, cucumbers, onions, pickled vegetables, hummus, tahina sauce, sumac, or amba mango sauce.