This Israeli Chocolate Rugelach Has a Hint of Cinnamon Spice (2024)

FAQs

What is the difference between American and Israeli rugelach? ›

Rugelach are a traditional Ashkenazi Jewish treat made from a sweet yeast dough folded over a filling of your choice. Although the American version uses Cream Cheese for the dough, these Israeli-style Rugelach are made from a yeasted enriched dough that is quite similar to a Babka.

If you love chocolate, you'll this Chocolate Rugelach - a bite-sized cookie made with a cream cheese dough and filled with dark chocolate. They're flaky, buttery, chocolatey, and absolutely delicious. They're the perfect Christmas cookie, but can be made any time of the 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.

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.

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.

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 long will my Rugelach last? Our Rugelach are very hearty, they stay fresh unrefrigerated for about three days. 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.

Babka is a yeast bread that is rolled with chocolate filling. Babaka usually made in a loaf pan as one cake. Cooks roll rugelach like croissants, creating a more individual dessert. The main differences between the two of them are their shape and the type of dough they use.

What does “Rugelach” mean? The word “Rugelach” in Yiddish means “little twists.” The cookies originated in Ashkenazi Polish Jewish communities, but are popular with people of all backgrounds and cultures nowadays.

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.

What is similar to rugelach? ›

Rugelach and schnecken are the subject of much confusion in the world of Jewish baking. They are both treats made from the combination of cookie or yeast dough and are filled with different ingredients, like ground nuts, raisins, and jam.

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'.

However, while the croissant remained plain to be eaten with butter or cheese, the Rugelach was seen as more of a dessert pastry, being filled with an assortment of fruit jams or poppy seed pastes.

Israeli couscous is markedly larger than plain couscous and lacks the butter-yellow hue signature of its diminutive namesake. Beyond size and color, the Nosher writes that Israeli couscous has a more toasted-wheat flavor, as the pasta pearls are toasted before drying and packaging.

Technically speaking, if a kosher species of animal or fowl was attacked by a predator, the meat of the victim may be deemed treif, non-kosher. However, the meat of an animal improperly kosher slaughtered is not treifa, it is called a neveila. Technically, meat of a non-kosher animal species is the meat of a temeiah.

Some people make Rugelach that looks like Schnecken but it's the dough that really makes the difference. Schnecken is made with sour cream, whereas Rugelach is made with Cream Cheese.

The extravaganza of all breakfasts includes, and is not limited to, eggs any style, shakshuka, chopped salad, roasted eggplant, tahini, avocado salad, pickles, lox and herring, fresh and hard cheeses, breads and pita, babka and danishes and excellent coffee (an Israeli obsession).