Rugelach, other spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach, rugalah, rugulah, rugala, roogala, is a Jewish pastry of Ashkenazic origin. It is very popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among Jews in diaspora. Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastr
https://en.wikipedia.org/wiki/Rugelach
Finally, in modern Hebrew, they are known as roglìt (רוֹגְלִית), a post-biblical Hebrew word meaning trailing vines, though the name rugelach (רוגלך) is still commonly used by Hebrew speakers. The Yiddish word ruglach probably came first.
https://en.wikipedia.org/wiki/Rugelach
1 Assemble the rugelach: On a lightly floured surface, roll out one ball of dough at a time into a 9-inch circle. Brush 1/4 of the warm apricot preserves over entire circle and then sprinkle on about 2 tablespoons finely chopped walnuts, 1 tablespoon of the cinnamon-sugar mixture, and 2 tablespoons dried cranberries.
https://www.thespruce.com/jewish-apricot-cranberry-walnut-rugelach-recipe-1136168
Rugelach (/ ˈ r uː ɡ əl ə x /; ROO-ge-lahkh; Yiddish: ראָגאַלעך ‎ and Hebrew: רוגלך ‎), other spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach (all plural), rugalah, rugulah, rugala, roogala (singular), is a Jewish pastry of Ashkenazic origin. It is very popular in Israel, commonly found in most cafes and bakeries.
https://en.wikipedia.org/wiki/Rugelach
How to Make It. 1  Make the dough: In a large bowl or stand mixer, cream together 8 ounces room-temperature butter and 8 ounces room-temperature cream cheese. 2  Place rack in center of oven and heat to 350 degrees.
https://www.thespruce.com/jewish-apricot-cranberry-walnut-rugelach-recipe-1136168
Jewish Apricot-Cranberry-Walnut Rugelach Recipe. This recipe for Jewish rugelach is made with a cream cheese dough like Polish kołaczki, roszke ​or roski, also known as little horns, and Hungarian kifli. Some make rugelach with a sour cream dough, but I prefer this one. Rugelach are a traditional Hanukkah treat but, these days, they are eaten year-round.
https://www.thespruce.com/jewish-apricot-cranberry-walnut-rugelach-recipe-1136168
Rugelach - Ingredients. 1  Rugelach can be made with sour cream or cream cheese [1] [2] [3] doughs, but there are also pareve variants with no dairy ingredients, [9] so that it can be eaten with or after a meat meal and still be kosher.
https://en.wikipedia.org/wiki/Rugelach
What You'll Need. 1  Dough: 2  8 ounces (2 sticks) softened unsalted butter. 3  1 (8-ounce) softened cream cheese. 4  2 cups all-purpose flour. 5  1/4 teaspoon salt. 6  Filling: 7  2/3 cup apricot preserves. 8  1/2 cup sugar mixed with 1 tablespoon cinnamon. 9  1 cup finely chopped walnuts. 10  1/2 cup dried cranberries. 11  Topping:
https://www.thespruce.com/jewish-apricot-cranberry-walnut-rugelach-recipe-1136168
Cut rugelach. Rugelach (/ˈruːɡələx/; ROO-ge-lahkh; Yiddish: ראָגאַלעך‎ and Hebrew: רוגלך‎‎), other spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach (all plural), rugalah, rugulah, rugala, roogala (singular), is a Jewish pastry of Ashkenazic origin. It is very popular in Israel, commonly found in most cafes and bakeries.
https://en.wikipedia.org/wiki/Rugelach
Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. 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, possibly a reference to the Battle of Vienna in 1683.
https://en.wikipedia.org/wiki/Rugelach
what is in rugelach
Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.