Rugelach I

Rugelach I Recipe from Serbia with Flour, Margarine, Fresh Yeast, Eggs, and Milk

Region / culture: Serbia | Preparation time: 2 hours | Cooking time: 25-35 minutes | Servings: 12-16

Introduction

Rugelach is a traditional Jewish pastry that is often enjoyed during holidays and special occasions. This sweet treat is made with a flaky dough that is filled with a variety of delicious ingredients such as jam, nuts, and chocolate. In this recipe, we will show you how to make your own homemade rugelach that is sure to impress your friends and family.

History

Rugelach has its origins in Eastern Europe, where it was a popular pastry among Jewish communities. The name "rugelach" is derived from the Yiddish word "rugel," which means "royal." This pastry was often served to royalty and was considered a special treat for celebrations and holidays. Over time, rugelach has become a beloved dessert in Jewish culture and is enjoyed by people of all backgrounds around the world.

Ingredients

Dough

5 cups of flour
2 sticks of margarine
2 oz (57 g) of fresh yeast
0.75 cup of sugar
3 beaten eggs
2 cups of milk or water

Jam

mixture of 1 cup of sugar and 0.33 cup of cocoa

How to prepare

Mix yeast with 1 tsp of sugar and 0.5 cup of lukewarm milk (or water) until the yeast starts bubbling.
Mix in the rest of the ingredients and knead until the dough doesn't stick to the pan.
Cool the dough in the refrigerator for at least 2 hours.
Roll the dough into a flat sheet.
Spread jam on the dough and sprinkle a mixture of sugar and cocoa on top.
Cut the dough into triangles and roll them starting from the base of the triangle.
Place the rolled dough on a cookie sheet and bake at medium heat (375°F / 190°C) until golden, which usually takes 25 to 35 minutes.

Variations

Try filling the rugelach with different jams, nuts, or chocolate chips for a variety of flavors.
Add a sprinkle of cinnamon or nutmeg to the filling for a warm and spicy twist.
Drizzle melted chocolate or caramel on top of the baked rugelach for an extra indulgent treat.

Cooking Tips & Tricks

Make sure to cool the dough in the refrigerator for at least 2 hours to allow it to firm up and become easier to work with.

- When rolling out the dough, make sure to use a floured surface to prevent sticking.

- Be sure to evenly spread the jam and cocoa mixture on the dough to ensure a delicious filling in every bite.

- When rolling the dough into triangles, make sure to roll them tightly to prevent the filling from spilling out during baking.

- Keep an eye on the rugelach while baking to ensure they do not burn. They should be golden brown when done.

Serving Suggestions

Rugelach is best enjoyed with a cup of hot tea or coffee. Serve it as a dessert or snack for a sweet treat.

Cooking Techniques

Knead the dough until it is smooth and elastic to ensure a flaky and tender pastry.

- Roll the dough into a thin sheet to create delicate layers in the rugelach.

- Bake the rugelach at a moderate temperature to ensure even cooking and a golden brown crust.

Ingredient Substitutions

You can use butter instead of margarine for a richer flavor.

- Substitute the cocoa mixture with cinnamon sugar or chopped nuts for a different filling.

Make Ahead Tips

You can prepare the dough for rugelach ahead of time and store it in the refrigerator for up to 24 hours before baking. This allows you to have fresh rugelach ready to bake whenever you desire.

Presentation Ideas

Arrange the baked rugelach on a decorative platter and dust with powdered sugar for a beautiful presentation. Serve them on a dessert table or as part of a brunch spread for a special touch.

Pairing Recommendations

Rugelach pairs well with a variety of beverages such as tea, coffee, or hot chocolate. Enjoy them with a glass of milk or a scoop of ice cream for a delightful dessert.

Storage and Reheating Instructions

Store leftover rugelach in an airtight container at room temperature for up to 3 days. To reheat, place them in a preheated oven at 350°F (180°C) for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of rugelach contains approximately 250 calories.

Carbohydrates

Each serving of rugelach contains approximately 30 grams of carbohydrates.

Fats

Each serving of rugelach contains approximately 15 grams of fats.

Proteins

Each serving of rugelach contains approximately 5 grams of proteins.

Vitamins and minerals

Rugelach is not a significant source of essential vitamins and minerals.

Alergens

This recipe contains gluten, eggs, and dairy.

Summary

Rugelach is a delicious pastry that is relatively high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Rugelach is a delicious and flaky pastry that is perfect for special occasions or as a sweet treat. With a variety of fillings and flavors, this traditional Jewish dessert is sure to impress your friends and family. Enjoy the process of making homemade rugelach and savor every bite of this delightful pastry.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Rugelach. It was a warm summer day, and I was visiting my friend Sarah in her cozy kitchen. The aroma of freshly baked pastries filled the air, and I couldn't help but ask her for the recipe.

Sarah smiled and pulled out a tattered old recipe card from a drawer. She explained that Rugelach was a traditional Jewish pastry that her grandmother used to make, and she had been making it for her family ever since. She graciously shared the recipe with me, and I eagerly copied it down in my own recipe book.

The recipe called for simple ingredients - flour, butter, cream cheese, sugar, and a filling of jam, nuts, and cinnamon. But it was the technique that Sarah shared with me that truly made the Rugelach special. She showed me how to roll out the dough into a thin circle, spread the filling evenly, and then cut it into triangular wedges before rolling them up into crescent shapes.

I couldn't wait to try making Rugelach at home, and I did so the very next day. As I rolled out the dough and spread the filling, memories flooded back to me of my own grandmother's kitchen. She too was a wonderful cook, and I had learned so much from her over the years.

I remembered the warmth of her kitchen, the smell of her baking, and the joy of sitting down to a delicious meal with my family. It was in her kitchen that I first fell in love with cooking, and it was her recipes that I cherished the most.

As I pulled the Rugelach out of the oven, golden and flaky, I knew that this recipe would become a staple in my own kitchen. I shared the pastries with my family, and they were met with rave reviews. My children loved them, and even my picky husband couldn't get enough.

Over the years, I continued to make Rugelach for special occasions and holidays. I experimented with different fillings, adding chocolate chips, raisins, and even a touch of orange zest. Each batch was a labor of love, a connection to my past and a way to pass on a tradition to my own children.

I shared the recipe with friends and neighbors, who all marveled at the delicious pastries. Some asked for the recipe, and I happily obliged, knowing that it would bring joy to their kitchens as well.

As I grew older, I realized that the recipe for Rugelach was more than just a list of ingredients and instructions. It was a connection to my past, a way to honor my grandmother and all the wonderful cooks who had come before me.

And so, as I continue to bake Rugelach in my own kitchen, I do so with a heart full of gratitude and a soul full of memories. Each bite of the flaky pastry is a taste of the past, a reminder of the love and dedication that went into creating this timeless recipe.

I will always be grateful to Sarah for introducing me to Rugelach, and to my grandmother for inspiring my love of cooking. And as I pass this recipe on to future generations, I hope that it will bring them as much joy and happiness as it has brought me.