Rugelach
 Chocolate rugelach | |
| Type | Pastry |
|---|---|
| Place of origin | Jewish communities of Poland[1][2][3] |
| Region or state | Central Europe and Israel |
| Associated cuisine | Jewish cuisine |
| Created by | Ashkenazi Jews |
| Main ingredients | Dough: sour cream or cream cheese Filling: any of raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed, or fruit preserves |
Rugelach (/ˈruːɡələx/ ROO-gəl-əkh; Polish: rogaliki, 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]
Traditional rugelach are shaped into a crescent by rolling a triangle of dough around a filling.[6][7] Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege,[8] possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend, however, as both the rugelach and its supposed ancestor, the Kipferl, predate the Early Modern era, while the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie). This leads many to believe that the croissant is simply a descendant of one of these two.
An alternative form is constructed much like a strudel or nut roll, but unlike those, the rolled dough and filling are cut into slices before baking.[9]
Etymology
[edit]The Yiddish word rugelach comes from the Polish rogaliki. In Polish, róg means "corner" or "horn" – both the kind on an animal and the musical instrument. Croissant-shaped pastries, which look like horns, are called rogale in Polish, see rogal świętomarciński. Rogale is almost identical in pronunciation and meaning to the Yiddish word rugelach. The -ach ending (־ך) indicates the plural in Yiddish.
Ingredients
[edit]Rugelach can be made with sour cream or cream cheese doughs,[6][7][8] but there are also pareve variants (with no dairy ingredients),[10] so that it can be eaten with or after a meat meal and still be kosher. Cream cheese doughs are the most recent, while yeast leavened[10][11] and sour cream doughs[12][13] are much older.
The different fillings can include raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed, or fruit preserves which are rolled up inside. Vanilla-filled rugelach have become popular in New York in recent decades.
In recent years, chefs have introduced savory versions of these pastries, filled with chicken and schmaltz or salmon and boursin cheese.[14]
Crescent-shaped rugelach
Cut rugelach
Rugelach and Israeli pastries
See also
[edit]
Other crescent pastries and rolls
[edit]Other fruit-filled pastries
[edit]References
[edit]- 1 2 "Rugelach". Food. 10 November 2011. Retrieved 28 March 2019.
- 1 2 AMERICA, CULINARY INSTITUTE OF. "Rugelach: A bite-sized Hanukkah tradition". Daily Herald. Archived from the original on 28 March 2019. Retrieved 28 March 2019.
- 1 2 Boyle, Tish (10 December 2007). The Good Cookie: Over 250 delicious recipes, from simple to sublime. Houghton Mifflin Harcourt. ISBN 978-0-544-18663-7. Retrieved 28 March 2019 – via Google Books.
- ↑ התקבלו 4 פירושים במילון לרוגלך
- ↑ "The Little Pastry That Could: How Rugelach Became Israel's Go to Sweet". Haaretz.
- 1 2 Joan Nathan, Joan Nathan's Jewish Holiday Cookbook, Schocken, 2004; page 284.
- 1 2 Judith M. Fertig, All American Desserts, Harvard Common Press, 2003; page 135.
- 1 2 Gil Marks, The World of Jewish Cooking, Simon and Schuster, 1996; page 326.
- ↑ Joseph Amendola and Nicole Rees, The Baker's Manual, Wiley, 2003; page 223.
- 1 2 The Taste of Shabbos, Aish HaTorah, 1987; page 118.
- ↑ Judy Bart Kancigor (2007). Cooking Jewish. Workman. p. 474.
- ↑ Barbara Grunes (2006). "Best-Ever Rugelach". The Best Bake Sale Ever Cookbook. San Francisco: Chronicle Books. p. 68.
- ↑ Helene Siegel and Karen Gillingham, Ida's Rugelach, Totally Cookies Cookbook, Celestial Arts Publishing, Berkeley, 1995; page 74.
- ↑ Eisenberg, Joyce, and Ellen Scolnic (2016). The Whole Spiel: Funny Essays About Digital Nudniks, Seder Selfies and Chicken Soup Memories. Incompra Press. p. 126. ISBN 978-0-69272625-9.
Further reading
[edit]- Aish HaTorah Women's Organization (1988). The Taste of Shabbos: The Complete Sabbath Cookbook. Jerusalem: Feldheim Publishers. OCLC 33036781.
- Amendola, Joseph; Rees, Nicole (2003). The Baker's Manual: 150 Master Formulas for Baking (5th (English) ed.). J. Wiley. ISBN 978-0-471-40525-2. OCLC 50252009.
- Bellin, Mildred Grosberg (1983). The Jewish Cookbook International Cooking According to the Jewish Dietary Laws. New York: Bloch. ISBN 978-0-8197-0058-2. OCLC 614538635.
- Bellin, Mildred Grosberg. "Rugelach—Elsie Waldman's Recipe". The Jewish Cookbook.
- Dembinska, Maria; Thomas, Magdalena; Weaver, William Woys (1999). Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past. Philadelphia: University of Pennsylvania Press.
- Fertig, Judith M. (2003). All-American Desserts: 400 Star-Spangled, Razzle-Dazzle recipes for America's best loved desserts. Boston: Harvard Common Press. ISBN 978-1-299-89505-8. OCLC 785784600.
- Goltz, Eileen (2003). "Recipes for Shabbat: Rugalach". Orthodox Union. Archived from the original on 6 January 2013. Retrieved 13 June 2017.
- Goodman, Matthew (2005). Jewish Food: The World at Table. New York: HarperCollins.
- Grunes, Barbara (19 October 2012). The Best Bake Sale Ever Cookbook. Chronicle Books. ISBN 978-1-4521-2267-0.
- Harkavy, Alexander (1898). יידיש־ענגלישעס ווערטערבוך [A dictionary of the Yiddish language ...: With a treatise on Yiddish reading, orthography and dialectal variations]. New York: The author. OCLC 19310482.
- Kancigor, Judy Bart (2007). Cooking Jewish: 532 Great Recipes from the Rabinowitz Family. Workman. ISBN 978-0-7611-5965-0. OCLC 966544227.
- Klein, Ernest David (1987). A Comprehensive Etymological Dictionary of the Hebrew Language (in Hebrew and English). Macmillan. ISBN 978-0-02-917431-9. OCLC 462199426.
- Lang, George (1982). George Lang's Cuisine of Hungary. New York: Atheneum.
- Marks, Gil (1996). The World of Jewish Cooking (1st paperback ed.). Simon and Schuster. ISBN 978-0-684-82491-8. OCLC 34690573.
- Nathan, Joan (2004). Joan Nathan's Jewish Holiday Cookbook: Revised and Updated on the Occasion of the 25th Anniversary of the Publication of The Jewish Holiday Kitchen. New York: Schocken Books. ISBN 978-0-8052-4217-1. OCLC 9681693669.
- Olver, Lynne (June 24, 2012). "Food Timeline>Cookies, Crackers & Biscuits". The Food Timeline. Archived from the original on July 17, 2012. Retrieved January 6, 2021.
- Siegel, Helene; Gillingham, Karen (1995). Totally Cookies Cookbook. Berkeley, CA: Celestial Arts Publishing. ISBN 978-0-89087-757-9. OCLC 32312778.
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