Recipe Details

Recipe

Recipe Title
Kiddush Dessert Recipes: Rugelach
Author's Note
<p>Kiddush is a Jewish ritual performed to sanctify and consecrate the Sabbath or festivals. Typically recited over a cup of wine, it involves a blessing expressing gratitude for the joyous occasion and acknowledging the holiness of the day. Kiddush serves as a ceremonial opening to communal meals, symbolizing the separation between the sacred and the ordinary.</p><p>Ilse enjoyed her first Kiddush after she and Eli were engaged. It was the first time she felt part of a community in her adult life. During that period, she was struggling with all that she experienced in the war as well as the impact of the war on her family.</p><p>Rugelach is a traditional Jewish pastry that has Eastern European roots. They are filled with classic flavors and showcase the traditional method of rolling the dough with a sweet and nutty filling. </p>
Overview of Recipe
<p>Widely believed that rugelach originated in Poland or another country within the Ashkenazi Jewish communities of Eastern Europe. The name "rugelach" is Yiddish, the historical language of the Ashkenazi Jews. In Yiddish, "rugelach" roughly translates to "little twists" or "little corners," likely referring to the pastry's traditional crescent shape.</p><p>Traditional rugelach fillings include fruit preserves, nuts, poppy seed paste, cinnamon, and chocolate. These ingredients are spread over a triangular piece of dough, which is then rolled into a crescent shape and baked. Over time, numerous variations have emerged, incorporating different fillings and toppings, reflecting both traditional flavors and contemporary innovations.</p><p>Rugelach's enduring popularity lies in its rich, flaky pastry and the variety of its sweet, spiced fillings. This pastry not only represents a link to Eastern European Jewish heritage but also showcases the adaptability and evolution of traditional recipes in new cultural contexts.</p>
Tag List
#Rugelach;#Dessert;#Kiddush;#Ilse
Minutes to Prepare
40
Minutes to Cook
20
Servings or People Served?
12 Servings
Recipe Category
Dessert - Sweet course that concludes a meal
Recipe Cuisine
Jewish
Image Attribution
SM Image Attribution
Last Updated Date
8/9/24 7:35 P
Public Title Route
kiddush-dessert-recipes-rugelach
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Recipe Sections

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Order # Section Title Actions
1.00 Dough
2.00 Filling
4.00 Bake
4.50 Topping

Ingredients and Substitutions

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Recipe Section Order # Ingredient Substitutions Actions
Dough 1.00 1 cup unsalted butter, softened
Dough 2.00 8 ounces cream cheese, softened Cream cheese didn’t exist in 1919 so they would have used a different soft cheese like Lancashire or Quark
Dough 3.00 2 cups all-purpose flour
Dough 4.00 1/4 cup granulated sugar
Dough 5.00 1/4 teaspoon salt
Filling 6.00 1/2 cup fruit preserves (apricot, raspberry, or your choice)
Filling 7.00 1 cup finely chopped walnuts or pecans
Filling 8.00 1/4 cup granulated sugar
Filling 9.00 1 teaspoon ground cinnamon
Topping 10.00 Powdered sugar for dusting

Instructions

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Recipe Section Order # Instruction Actions
Dough 1.00 In a large bowl, cream together the softened butter and cream cheese until smooth.
Dough 2.00 In a separate bowl, whisk together the flour, sugar, and salt.
Dough 3.00 Gradually add the dry ingredients to the butter and cream cheese mixture, mixing until a soft dough forms.
Dough 4.00 Divide the dough into 4 equal portions, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
Filling 5.00 Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Filling 6.00 On a lightly floured surface, roll out one dough disk into a circle.
Filling 7.00 Spread a thin layer of fruit preserves over the dough, leaving a small border around the edges.
Filling 8.00 In a bowl, mix together chopped nuts, sugar, and cinnamon. Sprinkle this mixture over the fruit preserves.
Filling 9.00 Using a sharp knife or pizza cutter, cut the dough circle into 8 wedges.
Filling 10.00 Roll each wedge from the wider end toward the point to form a crescent shape. Place the rugelach on the prepared baking sheet.
Filling 11.00 Repeat the process with the remaining dough disks.
Bake 12.00 Bake in the preheated oven for 15-18 minutes or until the rugelach are golden brown.
Bake 13.00 Allow the rugelach to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Topping 14.00 Dust the cooled rugelach with powdered sugar before serving.

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Recipe Card

Author's Note

Kiddush is a Jewish ritual performed to sanctify and consecrate the Sabbath or festivals. Typically recited over a cup of wine, it involves a blessing expressing gratitude for the joyous occasion and acknowledging the holiness of the day. Kiddush serves as a ceremonial opening to communal meals, symbolizing the separation between the sacred and the ordinary.

Ilse enjoyed her first Kiddush after she and Eli were engaged. It was the first time she felt part of a community in her adult life. During that period, she was struggling with all that she experienced in the war as well as the impact of the war on her family.

Rugelach is a traditional Jewish pastry that has Eastern European roots. They are filled with classic flavors and showcase the traditional method of rolling the dough with a sweet and nutty filling.

Kiddush Dessert Recipes: Rugelach

Widely believed that rugelach originated in Poland or another country within the Ashkenazi Jewish communities of Eastern Europe. The name "rugelach" is Yiddish, the historical language of the Ashkenazi Jews. In Yiddish, "rugelach" roughly translates to "little twists" or "little corners," likely referring to the pastry's traditional crescent shape.

Traditional rugelach fillings include fruit preserves, nuts, poppy seed paste, cinnamon, and chocolate. These ingredients are spread over a triangular piece of dough, which is then rolled into a crescent shape and baked. Over time, numerous variations have emerged, incorporating different fillings and toppings, reflecting both traditional flavors and contemporary innovations.

Rugelach's enduring popularity lies in its rich, flaky pastry and the variety of its sweet, spiced fillings. This pastry not only represents a link to Eastern European Jewish heritage but also showcases the adaptability and evolution of traditional recipes in new cultural contexts.

Ingredients
  • Dough
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened 1
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • Filling
  • 1/2 cup fruit preserves (apricot, raspberry, or your choice)
  • 1 cup finely chopped walnuts or pecans
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • Topping
  • Powdered sugar for dusting
# indicates possible substitutions
Substitutions
  1. For: 8 ounces cream cheese, softened use: Cream cheese didn’t exist in 1919 so they would have used a different soft cheese like Lancashire or Quark
Instructions
  1. Dough
  2. In a large bowl, cream together the softened butter and cream cheese until smooth.
  3. In a separate bowl, whisk together the flour, sugar, and salt.
  4. Gradually add the dry ingredients to the butter and cream cheese mixture, mixing until a soft dough forms.
  5. Divide the dough into 4 equal portions, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
  6. Filling
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. On a lightly floured surface, roll out one dough disk into a circle.
  9. Spread a thin layer of fruit preserves over the dough, leaving a small border around the edges.
  10. In a bowl, mix together chopped nuts, sugar, and cinnamon. Sprinkle this mixture over the fruit preserves.
  11. Using a sharp knife or pizza cutter, cut the dough circle into 8 wedges.
  12. Roll each wedge from the wider end toward the point to form a crescent shape. Place the rugelach on the prepared baking sheet.
  13. Repeat the process with the remaining dough disks.
  14. Bake
  15. Bake in the preheated oven for 15-18 minutes or until the rugelach are golden brown.
  16. Allow the rugelach to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  17. Topping
  18. Dust the cooled rugelach with powdered sugar before serving.

Prep time: 40 minutes

Cook time: 20 minutes

Total time: 1 hour

Serves: 12 Servings

Category: Dessert

Cuisine: Jewish

Updated: 3 months ago

Kiddush Dessert Recipes: RugelachSocial Media Image
#Rugelach #Dessert #Kiddush #Ilse