Rugelach, meaning "little twists" in Yiddish, originated in Eastern European Jewish communities. The rugelach is something of a hybrid pastry, resembling a small croissant at first glance but boasting the consistency of a danish. To further confuse matters, rugelach are also sometimes mistaken for schnecken pastry which are rolled and sliced like the American sticky bun. Either way, rugelach are in good company in their large extended family collectively known as viennoiseries. Whatever you decide to call them, we highly recommend baking up a batch today!
- Cook Time
- Prep Time
- 96 rugelach ServingsServings
For the dough
- 12 cups flour
- 1 tablespoon salt
- 2 cups sugar
- 4 ounces instant dry yeast (4 envelopes)
- 3 whole eggs plus 4 yolks (reserve egg whites for assembly)
- 2 cups oil
- 3½ cups water
- 2 teaspoons pure vanilla extract
For the vanilla filling
- ½ cup vanilla sugar
- 1 cup confectioner’s sugar
For the chocolate filling
- 1 cup confectioners’ sugar
- 2 tablespoons cocoa powder
For the cinnamon filling
- ½ cup brown sugar
- 1 tablespoon cinnamon
For the assembly
- ½ cup oil
- 4 egg whites, slightly beaten
1. Place the flour, salt and sugar in the bowl of an electric mixer fitted with the dough hook. Add yeast, followed by the eggs, egg yolks, oil, water and vanilla extract. Mix at low speed until dough forms. The dough will be wet. Transfer dough to a large oiled bowl, cover with plastic wrap or a towel and allow to rise for 1 hour 15 minutes.
2.Mix the ingredients for filling of choice in a small bowl and set aside.
3. Preheat oven to 350°F and line baking sheets with parchment paper.
4.Once the dough has risen, punch it down and separate into 6 pieces. Roll out each piece of dough into a thin circle, using a rolling pin, and brush with a thin layer of oil. Cut into 16 equal pieces as though slicing a pizza, forming triangles. Place a spoonful of filling at the wider end of each triangle, rolling from that end toward the pointy tip. Transfer to prepared baking sheets and brush the rugelach with the beaten egg whites.
5. Bake for approximately 15 to 20 minutes until golden. Remove from oven and allow to cool on baking sheets for 5 minutes then transfer to wire racks to cool completely. Store in an airtight container for up to one week at room temperature or freeze for up to two months.
Source: And Then There Was Cake from the Hebrew Academy of Montreal. Copies can be ordered at HA-Cookbook.com or by calling 514-489-5321.