DISH RESEARCH · Dish
Rugelach
Also known as: רוגלך
Jewish crescent pastries with tender cream-cheese dough and a cinnamon, walnut and raisin filling.
About Rugelach
Rugelach are small Jewish rolled pastries whose Yiddish name means little twists. This profile follows MaryJane Robbins's traditional raisin-and-walnut branch, with a cream-cheese pastry and no chocolate or preserve variation.
Butter, cream cheese and sour cream give the dough a rich, lightly tangy flavour. Light brown sugar and raisins sweeten the filling while cinnamon and walnuts add warm spice and nutty depth.
The baked pastries are compact golden crescents with delicate flaky layers around a dark, finely chopped filling. Their edges are crisp and sugared, while the centres remain tender and slightly chewy.
Allergens in this recipe
Contains: Milk, Wheat (gluten), Walnut.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Rugelach
MaryJane Robbins's Raisin-Walnut Rugelach.
- Unsalted butterPastry fat
- Cream cheesePastry base
- Sour creamPastry tenderness
- SaltSeasoning
- Unbleached all-purpose wheat flourPastry structure
- Light brown sugarFilling sweetness
- WalnutsNut filling
- RaisinsFruit filling
- Ground cinnamonWarm spice
- WaterFilling anchor
- Granulated sugarTop finish
- Heavy creamTop wash
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Unsalted butter:
- Cream cheese:
- Sour cream:
- Salt:
- Unbleached all-purpose wheat flour: . The source's linked all-purpose flour is explicitly wheat flour; exact form is retained while using the established wheat-flour identity route
- Light brown sugar: . Selected over dark brown sugar
- Walnuts:
- Raisins: . Selected over dried cranberries or currants; no sulphite declaration inferred
- Ground cinnamon:
- Water:
- Granulated sugar: . Selected over coarse sparkling sugar
- Heavy cream: . Selected over milk
Origins & food traditions
King Arthur Baking describes rugelach as Yiddish for little twists and notes that butter-and-cream-cheese dough wrapped around raisins and walnuts is the traditional branch. Its complete recipe supplies that exact pastry, filling and finish.
Countries
- IsraelCatalogue link pending review
Cuisines & regions
- Jewish Cuisine
- Israeli CuisineCatalogue link pending review