Rugelach

Rugelach
Chocolate rugelach
Chocolate rugelach
TypePastry
Place of originPoland[1][2][3]
Region or stateCentral Europe
Associated cuisineJewish cuisine
Created byAshkenazi Jews
Main ingredientsDough: sour cream or cream cheese
Filling: any of raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed, or fruit preserves
Crescent-shaped rugelach
Cut rugelach

Rugelach (/ˈruːɡələx/ ROO-gəl-əkh; Yiddish: ראגעלעך, or Yiddish: רוגעלעך, romanized: rugelekh and Hebrew: רוגלך rōgalaḵ)[4] is a filled baked confection originating in the Jewish communities of Poland.[1][2][3] It is also a popular treat among Jews in the diaspora.[5]

Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.[6][7] Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege,[8] possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend however, as both the rugelach and its supposed ancestor, the Kipferl, pre-date the Early Modern era, while the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie). This leads many to believe that the croissant is simply a descendant of one of these two.

An alternative form is constructed much like a strudel or nut roll, but unlike those, the rolled dough and filling are cut into slices before baking.[9]

  1. ^ a b "Rugelach". Food. 10 November 2011. Retrieved 28 March 2019.
  2. ^ a b AMERICA, CULINARY INSTITUTE OF. "Rugelach: A bite-sized Hanukkah tradition". Daily Herald. Archived from the original on 28 March 2019. Retrieved 28 March 2019.
  3. ^ a b Boyle, Tish (10 December 2007). The Good Cookie: Over 250 delicious recipes, from simple to sublime. Houghton Mifflin Harcourt. ISBN 978-0-544-18663-7. Retrieved 28 March 2019 – via Google Books.
  4. ^ התקבלו 4 פירושים במילון לרוגלך
  5. ^ "The Little Pastry That Could: How Rugelach Became Israel's Go to Sweet". Haaretz.
  6. ^ Joan Nathan, Joan Nathan's Jewish Holiday Cookbook, Schocken, 2004; page 284.
  7. ^ Judith M. Fertig, All American Desserts, Harvard Common Press, 2003; page 135.
  8. ^ Gil Marks, The World of Jewish Cooking, Simon and Schuster, 1996; page 326.
  9. ^ Joseph Amendola and Nicole Rees, The Baker's Manual, Wiley, 2003; page 223.