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Simply Irresistible Rugelach


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Simply Irresistible Rugelach


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Simply Irresistible Rugelach

Rugelach, meaning "little twists" in Yiddish, originated in Eastern European Jewish communities. The rugelach is something of a hybrid pastry, resembling a small croissant at first glance but boasting the consistency of a danish. To further confuse matters, rugelach are also sometimes mistaken for schnecken pastry which are rolled and sliced like the American sticky bun. Either way, rugelach are in good company in their large extended family collectively known as viennoiseries. Whatever you decide to call them, we highly recommend baking up a batch today!


  • Prep Time : 30 min
  • Cook Time : 20 min
  • Ready Time : 50 min


96 rugelach


    For the dough

    • 12 cups flour
    • 1 tablespoon salt
    • 2 cups sugar
    • 4 ounces instant dry yeast (4 envelopes)
    • 3 whole eggs plus 4 yolks (reserve egg whites for assembly)
    • 2 cups oil
    • 3½ cups water
    • 2 teaspoons pure vanilla extract

    For the vanilla filling

    • ½ cup vanilla sugar
    • 1 cup confectioner’s sugar

    For the chocolate filling

    • 1 cup confectioners’ sugar
    • 2 tablespoons cocoa powder

    For the cinnamon filling

    • ½ cup brown sugar
    • 1 tablespoon cinnamon

    For the assembly

    • ½ cup oil
    • 4 egg whites, slightly beaten


    Rugelach dough

    1. Place the flour, salt and sugar in the bowl of an electric mixer fitted with the dough hook. Add yeast, followed by the eggs, egg yolks, oil, water and vanilla extract. Mix at low speed until dough forms. The dough will be wet. Transfer dough to a large oiled bowl, cover with plastic wrap or a towel and allow to rise for 1 hour 15 minutes.


    2.Mix the ingredients for filling of choice in a small bowl and set aside.


    3. Preheat oven to 350°F and line baking sheets with parchment paper.

    4.Once the dough has risen, punch it down and separate into 6 pieces. Roll out each piece of dough into a thin circle, using a rolling pin, and brush with a thin layer of oil. Cut into 16 equal pieces as though slicing a pizza, forming triangles. Place a spoonful of filling at the wider end of each triangle, rolling from that end toward the pointy tip. Transfer to prepared baking sheets and brush the rugelach with the beaten egg whites.

    5. Bake for approximately 15 to 20 minutes until golden. Remove from oven and allow to cool on baking sheets for 5 minutes then transfer to wire racks to cool completely. Store in an airtight container for up to one week at room temperature or freeze for up to two months.

    Source: And Then There Was Cake from the Hebrew Academy of Montreal. Copies can be ordered at HA-Cookbook.com or by calling 514-489-5321.


    About Joy of Kosher


    JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.




    11 Responses to Simply Irresistible Rugelach

    1. Just finished making rugelach! So good. Nice to have a good yeast version, though mine are not. Thanks.

    2. avatar says: Linda

      Definitely making these for Rosh Hashana. Look yummy.

    3. avatar says: Rivka

      I would love to use this recipe for my rugelach baking class but don’t want to wait that hour of rising time. Any suggestions on how to make them yummy without waiting? Can they rise once they are formed instead?

      • For best results you really can’t skip rising times for yeast doughs. I would recommend making the dough ahead of time and bringing it to the class, ready to use. Then demo the recipe and use that dough another time.

    4. avatar says: Bev

      So amazing, and I added chocolate too!

    5. this makes to many pieces how do you make a smaller batch?

      • To make a smaller batch, just half the recipe! For the eggs I would do one whole egg and 3 yolks.

    6. avatar says: Leah

      Made these yesterday and they are auper and amazing. Easy to work with dough and beyond delicious. And no margarine… What can get better! But yes it makes allot of rugelach

    7. avatar says: Alysa

      I made these rugelach for the first time, and had an awful time with itl. The recipe warned that the dough should be wet, but mine was more like cake batter! I had to add another full cup of flour, at least, and even that didn’t do it. The dough was incredibly sticky and impossible to work with. I managed to bake off the whole batch of rugelach, and my friends liked the taste, but I swore it off. I really want a great yeast rugelach to make, but can’t figure out what I did wrong here! Help!

    8. avatar says: Alysa

      Also, four ounces of yeast is NOT the same as four envelopes! as one envelope is only 1/4 ounce. Can someone give me the correct measurement of yeast? If that’s a mistake, maybe there’s an error with the liquid amount as well?

      • Hmm, I would go with 4 envelopes of dry yeast. Perhaps it meant to say 4 ounces fresh yeast or 4 packets? The dry to liquid ratio looks ok, it could be that you were baking on a really humid day and needed even more flour. I know you swore off this recipe, but others had great results! Next time try adding more flour if it looks super sticky. Yeast doughs aren’t as easy as cakes and cookies, they react differently in different weather and altitudes and need to be adjusted each time they are made.

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