Rugelach is a staple in Jewish cuisine, and for good reason. This delectable pastry, made with a rich buttery dough and filled with a variety of sweet and savory fillings, has been a beloved treat for generations. In this article, we will dive into the history of rugelach and share a traditional Jewish rugelach recipe that is sure to become a favorite in your household.
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Rugelach, which means "little twists" in Yiddish, has been a part of Jewish cuisine for centuries. Its exact origins are unclear, but it is believed to have originated in Eastern Europe, where it was known as "kifli" or "kifle." These crescent-shaped pastries were often filled with nuts, poppy seeds, and honey, and were traditionally served during holidays and special occasions.
As Jews migrated to different parts of the world, rugelach evolved to incorporate local ingredients and flavors. In Israel, it became known as "rugelach," and in America, it gained popularity as a sweet treat filled with jam, chocolate, and nuts.
While there are many variations of rugelach, a traditional Jewish rugelach recipe typically includes a cream cheese-based dough and a filling of apricot jam, cinnamon, and raisins. The result is a rich and buttery pastry with a sweet and tangy filling that is simply irresistible.
To make this delicious treat, you will need:
To start, cream together the butter and cream cheese in a large mixing bowl. In a separate bowl, mix the flour and salt. Gradually add the flour mixture to the butter and cream cheese, mixing until a dough forms. Divide the dough into two equal portions, wrap them in plastic wrap, and refrigerate for 30 minutes.
Meanwhile, preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one portion of the dough into a circle, about 1/8 inch thick. Spread half of the apricot jam over the dough, leaving a 1-inch border around the edges. Sprinkle half of the brown sugar, cinnamon, walnuts, and raisins on top of the jam.
Using a sharp knife or pizza cutter, cut the dough into 12 equal wedges. Roll each wedge, starting from the wide end, to form a crescent shape. Place the rugelach on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until lightly golden. Repeat with the remaining dough and filling ingredients.
Allow the rugelach to cool before serving, and enjoy this delicious and timeless Jewish treat.
Whether you have a special connection to Jewish culture or simply love a good pastry, this Jewish rugelach recipe is one you'll want to add to your collection. With its rich history and irresistible flavors, rugelach truly is a delicious tradition that will continue to be cherished for generations to come.
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