Orange Cranberry 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.

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. Or, place them in the freezer in a sealed container and they will freeze really well for up to 8 months.

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.

Using a pizza cutter or sharp knife, slice the dough into 12 wedges, just like you would cut a pizza or pie. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down, about an inch apart, on parchment lined baking sheets.

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.

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.

Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day. Or freeze for up to 3 months and thaw overnight in the refrigerator before using.

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.

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

What is a rugelach in English? ›

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.

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.

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 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.

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.

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.