By
Vritti Bansal
Updated:Jun 03, 2022
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‘Rugelach’ is a Yiddish word that translates to ‘little twists’.
Image Credit:
Vritti Bansal. Rugelach at the Marzipan Bakery in Jerusalem, Israel.
Fresh out of ovens, rugelach line the shelves at bakeries and food stalls in Jerusalem’s busy Mahane Yehuda Market. Filled with chocolate, poppy seeds and even halva, they look like mini croissants. The chocolate versions are so soft and tasty, they could put Parisian pain au chocolats to shame.
‘Rugelach’ is a Yiddish word that translates to ‘little twists’. One of Israel’s favourite pastries, the rugelach can be traced back to the Hungarian kifli, Austrian kipferin and Polish rogal. Some people believe that Austria was the birthplace of rugelach, where it was made to commemorate the expulsion of the Turks. Bakers in Austria celebrated the victory by baking crescent-shaped pastries called ‘kipferin’. The crescent shape was selected to represent the emblem of the Ottoman Empire, which the Turks used on their war flags, giving Austrians a reason to symbolically demolish their enemy. However, some historians believe that this is legend and not actual history. Others believe that cornulete, a Romanian pastry, could have been a more plausible origin for rugelach.
Rugelach was invented around the same time as the croissant, in 1683. Originally made with yeast dough and filled with fruit jams or poppy seed paste, the pastry is considered the most popular sweet treat both in Israel and within the American Jewish community. Rugelach, believed to have Ashkenazi roots, is an example of a Jewish dish that has travelled both eastward and westward from Central Europe and ended up in Israel and the US.
According to the Encyclopedia of Jewish Food by Gil Marks, American bakers invented a rugelach dough that used cream cheese instead of yeast. The resulting pastry is like little squares with various fillings. However, Hungarian and Polish Jews who moved to Israel continued to prepare the sweet pastry by using the traditional kneading, rising and folding methods that come with yeast dough. This popularised rugelach in Israel to such an extent that every bakery in the country sells them. However, rugelach came to be modified in two ways during the course of their existence in Israel. Some bakeries began to use a laminated yeast dough, with layers of butter, similar to that used for making croissants. Secondly, the filling was given a Middle Eastern spin with the use of halva.
Israeli rugelach are lighter and fluffier than their American counterparts. Today, they are the sweet treat of choice for important gatherings like Shabbat services held in schools. Besides this, they make a satisfying breakfast when accompanied by tea or coffee. Owing to their small size, it’s possible to eat multiple rugelach for one meal. They may be considered similar to babka, the braided cake that became a lockdown cooking trend. Babka and rugelach are similar in their use of chocolate and the fact that both were developed in Europe but have reached other places like the US, where they enjoy immense popularity.
Despite these similarities, rugelach remains distinct and commands a strong identity of its own. This is not hard to realise, when the smell of fresh, chocolaty rugelach wafts out of Jerusalem’s most popular bakeries.
FAQs
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.
Why do Jews eat rugelach? ›
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.
What is the Jewish version of croissant? ›
In Yiddish, "rugelach" means something close to "little horns". This rugelach recipe is our version of the croissant pastry, stuffed with chocolate, raisins, and walnuts.
What is rugelach made of? ›
Rugelach (pronounced rug-a-lah) are tiny filled pastries that originated in the Jewish communities of Poland. To make rugelach, a cream cheese-sour cream dough is cut into wedges and rolled around a sugary walnut-raisin filling.
What pastry is similar to a croissant? ›
Pain au chocolat starts with laminated dough, and it looks similar to a croissant, but in a different shape. Prior to baking, the dough is rolled up into a jelly roll-type shape, with a couple pieces of chocolate in the middle.
What is a fun fact about rugelach? ›
It is popular in Israel and among Jews around the world. Rugelach is made by rolling a triangle of dough around a sweet filling, such as nuts, chocolate, jam, or poppy seeds. The name rugelach means “l*ttle twists” or “l*ttle corners” in Yiddish, because of the shape of the pastry.
Should rugelach be refrigerated? ›
Serve warm or at room temperature. Store leftover rugelach in an airtight container at room temperature for several days. Freeze for longer storage.
What nationality is rugelach? ›
Originating in Poland nearly four centuries ago, rugelach are today found in most Israeli cafes and bakeries, shaped in the form of a crescent by rolling a triangle of dough around a filling.
How many calories are in a rugelach? ›
Per serving: 1 rugelach, 150 calories (90 from fat), 11g total fat, 5g saturated fat, 25mg cholesterol, 20mg sodium, 13g carbohydrates (1g dietary fiber, 6g sugar), 2g protein. Note: We've provided special diet and nutritional information for educational purposes.
What do Jewish people call bagels? ›
A bagel (Yiddish: בײגל, romanized: beygl; Polish: bajgiel; also spelled beigel) is a bread roll originating in the Jewish communities of Poland.
Matzah Brei: A classic Passover breakfast dish of matzah and scrambled eggs, which can be served sweet or savory.
What is a Jewish muffin called? ›
Kossar's - Often called the Jewish English muffin, the bialy is softer, chewier, and lighter than a bagel with no hole in the middle. | Facebook.
When to eat rugelach? ›
Cream cheese fillings are also a popular choice and make these little bites of deliciousness even more decadent and melt-in-your-mouth. Traditionally, Rugelach is eaten on the Jewish Sabbath, but it can also be enjoyed all year round, and makes a lovely gift to give to celebrate Hannukah or any other holiday.
How do you keep rugelach fresh? ›
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.
What is similar to rugelach? ›
Unfortunately, schnecken is harder to find than its more popular sweet sister rugelach (also rolled with similar fillings). But the sweet story behind this underappreciated confection will leave you salivating and, we hope, game to try a change of pace when it comes to your morning pastry.
What does rugelach taste like? ›
Rugelach have a similar taste to tiny, buttery croissants but with a harder texture. And, the filling is fruity, crunchy, and filled with cinnamon.
What is the Mexican version of croissant? ›
Cuernitos are very similar to a croissant, especially the ingredients. They both have layers of dough and butter. The only difference is the shape of the pastry, where the ends of the sides meet together.
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