What type of pastry is rugelach?
Delicious to eat and fun to make, rugelach (pronounced rug-a-lah) are miniature crescent-rolled pastries posing as cookies. They’re made by rolling a triangle of dough around a sweet filling of fruit, nuts, chocolate or pretty much anything your heart desires.
How long can you refrigerate rugelach dough?
Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months.
Is rugelach a cookie or pastry?
pastry cookie
Rugelach is a filled pastry cookie that I found originated in the Jewish communities of Poland. The word “Rugelach” is Yiddish that means “little twists” and can be filled with a variety of ingredients. They can be made in slices, like I did, or in a more crescent or horn shape.
Is rugelach OK for Passover?
Assortment of Rugelach (Nationwide Shipping) These are items normally associated with Jewish holidays but are not specifically Kosher for Passover.
How Long Will homemade rugelach last?
How long can you keep Rugelach? Rugelach will keep at room temperature for a few weeks or 1-2 weeks longer in the refrigerator. To freeze rugelach dough: Freeze the discs of dough for up to 3 months. Thaw overnight in the refrigerator before proceeding with the recipe.
Can you freeze unbaked rugelach?
Make & freeze Both the rugelach dough and shaped, unbaked rugelach can be made ahead, wrapped, airtight, and frozen up to 4 weeks before using. For best results, thaw in the refrigerator overnight, wrapped, before using.
Can you freeze cream cheese dough?
Dough can be prepared through Step 3 and stored covered in the refrigerator for up to 1 day or frozen for up to 3 months. Let stand at room temperature until soft enough to scoop, then bake as directed (if frozen, thaw overnight in the refrigerator first).
What does the word rugelach mean?
: a pastry made with cream-cheese dough that is rolled around a filling (such as nuts, jam, or chocolate) and baked.
What’s the best way to make rugelach dough?
Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
Where did the cream cheese rugelach recipe come from?
This tender, flaky cream cheese rugelach recipe came to author Tracey Zabar via chef Jason Weiner of Almond in Brooklyn who in turn acquired it from grandmother Risa Smith at a baby shower. That’s how the best recipes come to be circulated, yes?
What kind of filling do you use for rugelach?
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling.
What kind of cookies are used in rugelach?
Once baked, the traditional Eastern European cookie flakes like a Danish or croissant, 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.