The Rugelach Roadmap: 4 Variations to Make Bubbe Kvell Never bite into a dull, dry deli-case rugelach again. Our versatile dough recipe (plus four filling combinations to inspire you) is the only roadmap you'll need.

serious eats ^

[mylife]

When I was growing up, rugelach were ever-present in my grandmother's kitchen, under a cake dome on the counter, right where we walked into the kitchen. There, she would stash homemade batches of the flaky nut- and jam-filled cookies, for "the kids." My grandmother's rugelach were legendary—she carried them to bake sales, ladies' lunches, and card parties. Long before I understood their deli-case ubiquity, I loved rugelach unabashedly.

As an adult, when I spied these treats in delis and bakeries, I barely recognized them. What were those spiral cookies? Where were the crescents? These were dry and cakey, the jams insipid, the nuts spare. So I began to make them at home, using my grandmother's recipe as a guideline and mixing together the simple ingredients. At the office get-togethers and holiday cookie swaps I'd tote them to, friends would ask, voices raised in surprise, "Is this rugelach?" And with one bite, they became converts to the real deal. I've developed a reputation now: When Hanukkah comes around, I'm expected to bring the sweet little crescent-shaped cookies to every gathering.

FEATURED VIDEO How to Make No-Bake Cookies Back in the old country, primarily Northern Europe and the Slavic states, rugelach were made with a rich, eggy yeasted dough. When Ashkenazi Jews resettled in America, something remarkable happened: According to Joan Nathan in Jewish Cooking in America, rugelach began to be made with a cream cheese pastry. While this isn't confirmed, Nathan believes they were very likely influenced by a recipe from the Philadelphia Cream Cheese company.

[mylife]

Roll on...Mom just brought kolache...

[mylife]

[tennmountainman]

Never heard of it.

[mylife]

now you have

[ml/nj]

One word: Marzipan.

ML/NJ

[tennmountainman]

Well u didn’t explain what it is.
I’m guessing it’s a pastry.

[mylife]

meh...

[mylife]

pingers

[mylife]

do not roll too tight!!

While both versions are delicious, I’m especially fond of American-style rugelach, which take me back to my grandmother’s kitchen. Here are some essential tips I’ve come to appreciate over the years, along with my go-to recipe and a few twists to inject new flavors into your holiday cookie routine.

The Filling

[mylife]

Raspberry-Almond Rugelach With Orange-Scented Dough

A whisper of orange zest in the dough zings in contrast with the jammy filling studded with nuts. You can substitute any jam, nut, or citrus here—this recipe is like a roadmap to rugelach. Start with rich, flaky cream cheese dough; add the citrus zest; and wrap it around the filling. This is less about the spices and more about the jam, so select a good spread, and be stingy while spreading it. Just a scant half cup will do the trick.

[CatHerd]

Thanks! Bookmarking. Appreciate the tip to add the zest, too. Sounds so yummy. I love granny blade rugelach, now I know how to make them!

[avenir]

Thanks. I might try making these. Store bought Rugelach (and Baklava) are usually disasters.

[mylife]

enjoy :)

[mylife]

I rarely find the good stuff and granny’s are getting thin..