Try your hand at making rugelach!
December 19, 2022 | General
The rugelach is a small, crescent-rolled pastry that is commonly filled with treats like nuts, chocolate, or jam. ‘Rugelach’ is a Yiddish word that translates to “little twists,” and the pastry’s origins are believed to trace back to 1683, around the same time the croissant was invented. Since then, it has become a favorite wherever it’s available, and is another example of a popular Jewish dish that has traveled across the entire globe.
Making rugelach is quick, easy, and sure to leave everyone coming back for more. Here’s a recipe to help you make kosher rugelach for your friends and loved ones (and yourself) this Hanukkah:
Ingredients:
- 1 cup water
- 1 cup oil
- 2 tablespoons Gefen Vanilla Sugar
- 3 tablespoons sugar
- 4 cups flour
- 2 teaspoons Haddar Baking Powder
- Filling options: date spread, apricot jam, cinnamon, nougat, oven-proof jelly fillings
Directions:
- In a medium-sized pot, heat water and oil until beginning to boil. Remove from heat and add sugar to the pot.
- Combine flour and baking powder and add to the pot, stirring with a spoon until the ingredients are well combined and the dough comes together. Set aside to cool a bit.
- Preheat the oven to 350 degrees Fahrenheit.
- Divide dough into four equal parts. Working with one part of dough, roll out thinly into a circle. Spread with filling of choice and cut into 12 even triangles (pizza-slice style). Roll up each triangle, beginning from the wider end, and place on a Gefen Parchment-lined baking sheet. Repeat with remaining dough.
- Bake for 30 minutes, or until just beginning to brown at edges. Transfer to wire racks to cool.
Notes:
- Yields 48 rugelach
- For larger rugelach, cut each circle into eight triangles and bake for a few minutes longer
