Nov 28, 2024 · 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.

Rugelach (/ ˈruːɡələx / ROO-gəl-əkh; Yiddish: ראגעלעך, or Yiddish: רוגעלעך, romanized: rugelekh and Hebrew: רוגלך rōgalaḵ) [4] is a filled baked confection originating in the Jewish communities of Poland. [1][2][3] It has become a popular treat among Jews in the diaspora and in Israel. [5]

Beloved in many Jewish communities, these cookies flake like a Danish or croissant with its buttery flavor the perfect foil for the sweet filling within. While traditional rugelach is most often based on raisins and walnuts, apple, apricot, and chocolate versions are common as well.

Dec 4, 2023 · These crescent-shaped cookies are filled with cinnamon-sugar and chopped pecans. They’re a great treat to serve alongside tea or coffee (or to eat by the handful!). Like babka, rugelach has Jewish origins but has gained popularity in other communities as well.

Mar 13, 2025 · Filled with walnuts, honey, and spices, these rugelach pair just as perfectly with a snifter of brandy as with a glass of milk. Cream cheese in the dough means a tangy flavor, easier rolling, and a sturdy pastry that holds its shape for a bronzed, buttery, flaky cookie.

Oct 30, 2019 · Rugelach is a classic pastry filled with a variety of nuts, fruit, preserves, and cinnamon sugar. This is an easy rugelach recipe that breaks down and simplifies the steps so everyone can make it with ease!

Oct 10, 2024 · Rugelach are a popular Jewish pastry recipe shaped like a crescent. These little delights are stuffed with nuts, spices, brown sugar, and raisins or chocolate!

Rugelach from Barefoot Contessa. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup…

Sep 25, 2023 · Our classic rugelach recipe couldn't be easier to make, and can be filled with jam or a sweet brown sugar and walnut mixture—or both!