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Rugelach Cookies

Rugelach, or Rogelach, are rolled cookies. Rugelach, which literally means "little twists" in Yiddish, has Jewish Ashkenazic (Polish) origins. In Europe the dough was made with yeast, but American Jews later introduced a cream cheese based rugelach dough. Rugelach dough is rolled around sweet fillings such as chocolate, raisins and nuts, or preserves.

How to Make Rugelach
I was surprised to find how easy, and fun, it is to make rugelach. It does take time as the dough needs to be refrigerated and then rolled out. But the resulting pastry is well worth the investment in time. Follow these step-by-step instructions, with helpful photos, to learn how to make traditional Jewish rugelach cookies.

Apricot Walnut Rugelach (Dairy)
Rugelach is sold fresh everywhere you turn in Israel, so I never felt the need to make my own. But six months into running a Kosher Food site, the time arrived for me to give it a try. I researched a bunch of recipes, took ideas from each of them, and then compiled this rugelach recipe. I was surprised to find that making rugelach is quite easy, and homemade is so much better than bought rugelach.

Israeli Chocolate Rugelach (Dairy)
While I prefer rugelach filled with preserves and nuts, my kids like chocolate filled rugelach the best. Americans tend to fill their chocolate rugelach simply with mini-chocolate chips, while Israelis tend to make their own chocolate filling. The Israeli version of chocolate rugelach, which usually includes a touch of cinnamon, is more interesting in my opinion.

Raspberry Raisin Rugelach (Dairy)
Raspberry Raisin Rugelach is my favorite kind. If you have never made rugelach before, I suggest you roll up your sleeves and give it a try. It is much easier to make than it looks, and the results are well worth the effort. This rugelach recipe is simple to make and delicious to eat.

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