Chocolate Rugelach Recipe (2024)

FAQs

What is chocolate rugelach made of? ›

Thin layers of enriched pastry, rolled up with a dark chocolate filling, baked till golden brown, and brushed in a light sugar syrup. It almost sounds like too much, but trust me, it's just right.

Yiddish for “little twists” or “rolled things,” rugelach have become a popular dessert in America, enjoyed by Jews and non-Jews alike. They descend from an Eastern European pastry known as kipfel, which is a croissant-like cookie made with flour, butter, sour cream, sugar, and yeast.

Storage: Rugelach will keep at room temperature for 3 days (wrapped tightly) or 1 to 2 weeks longer in the refrigerator. Freezer: Freeze the discs of dough for up to 3 months. Thaw overnight in the refrigerator before proceeding with the recipe. Or freeze the shaped Rugelach cookies for up to 3 months.

These croissant-shaped treats are believed to have originated in the Jewish communities of Poland and are also popular in Israel as well as the Jewish diaspora. They make the perfect treat for Rosh Hashanah because we eat sweets in the hopes of a sweet new year.

Dark Chocolate Ingredients: Cacao liquor, sugar, cacao butter, lecithin, and vanilla. Milk Chocolate Ingredients: Cacao liquor, sugar, cacao butter, milk solids, milk fat, lecithin, vanilla. White Chocolate Ingredients: Sugar, Cacao butter, milk solids, milk fat, lecithin, vanilla.

Rugelach's history can be traced back to medieval times in Eastern Europe, specifically within Ashkenazi Jewish communities. Rugelach is a type of pastry that originated in the Jewish communities of Poland. It is popular in Israel and among Jews around the world.

Rugelach

In Israel, rugelach are still made with yeasted dough, which results in squidgy, dense pastries, while in the States, the yeast — a complex, time-consuming ingredient to work with — was replaced sometime around the 1930s by a simpler dough enriched with cream cheese, yielding a flakier cookie.

Babka is a yeast bread that is rolled with chocolate filling. It's usually made in a loaf pan. Rugelach is rolled like croissants. The main differences between the two of them are their shape and the type of dough they use.

Historically, Rugelach is said to be linked with the Viennese Kipfel, crescent shaped pastries which commemorate the lifting of the Turkish siege in the Battle of Vienna. Rugelach is also similar in shape to the French croissant, which may be a descendant of the popular sweet pastry.

You can freeze rugelach pastries before or after baking them. Before baking, you can freeze them on a parchment-lined baking sheet until frozen. Then transfer them to a freezer-safe bag and freeze for up to 3 months.

Can you reheat rugelach? ›

Storage: Store in an airtight container, at room temperature, for up to 3 days. To refresh, place the rugelach on a sheet pan and reheat at 300 degrees until warm.

because it was a cheap, easy way to get calories. In late 19 30s, Jewish bakeries start making their beloved rugelah. with this shortcut, useless cream cheese dough. And rather than shaping them like horns or crescents, they cut them like cinnamon rolls, and the rest is history.

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.

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.

Like cinnamon rolls, but without any yeast. A traditional Jewish treat, rugelach tastes like buttery, light, and flaky croissants, but aren't nearly as fussy.

Beat eggs and vanilla extract together in a medium bowl until combined; set aside. Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes.

Satiny soft dough made with butter, cream cheese, and sour cream wrapped around a filling of sugar, nuts, and dried fruit: that's rugelach, which in Yiddish means "little twists." Beloved in many Jewish communities, these cookies flake like a Danish or croissant with its buttery flavor the perfect foil for the sweet ...