Ingredients
Yeasted dough
- 500 gplain flour
- 80 gsugar
- 7 ginstant yeast
- 1 tspsalt
- 2eggs
- 150 mlwarm milk
- 150 gbutter or margarine, softened
- 1 tspvanilla
Chocolate filling
- 200 gdark chocolate, melted
- 150 gbutter, softened
- 100 gsugar
- 40 gcocoa powder
- 1 tspcinnamon
Other fillings
- thick apricot or raspberry jam with walnuts
- poppy seed paste
- cinnamon sugar with raisins
To glaze
- 1egg, beaten
Syrup
- 150 gsugar
- 100 mlwater
- 1 tsplemon juice
Directions
- Mix the flour, sugar, yeast and salt, then work in the eggs, warm milk and vanilla. Knead 10 minutes, then work in the softened butter a piece at a time.
- Add the butter after the dough has developed, or it coats the flour and the dough never builds strength. Prove for 1 hour 30 minutes until doubled. Let it cool to a thick spreadable paste. The filling must be spreadable but not runny.
- Roll each piece into a circle of about 25 cm. Roll them thin, about 3 mm, because rugelach should be mostly filling and layers rather than bread.
- Spread a quarter of the filling over each circle, right to the edge. Roll each wedge up from the wide end to the point. Roll them fairly tightly, and tuck the point underneath so it does not unroll in the oven.
- Set them point-side down on lined trays, well apart. Point down, always, because a loose tip lifts and the whole thing unrolls as it bakes. Prove a further 40 minutes until visibly puffed. Brush the crescents with beaten egg to glaze.
- Bake at 180°C (355°F) for 20 to 25 minutes until deep golden. Meanwhile boil the sugar, water and lemon juice for 5 minutes into a light syrup.
- Brush them hot with hot syrup. That syrup soak is the Jerusalem signature and it is what makes them glossy and moist rather than dry.
Technique
- Made with margarine and no milk they are parve and can be eaten after a meat meal.
- The American cream cheese version is a different pastry entirely and is not soaked in syrup.
- They freeze well before baking and go into the oven from frozen.
Substitutions
- Ready-made chocolate spread as a filling, which many home bakers use.
- Margarine in place of butter for a parve version.
Variations
- The American cream cheese version, with jam and walnuts.
- With poppy seed or halva filling.
- With cinnamon sugar and raisins.
History
Ashkenazi rolled pastry; Jerusalem bakeries make a yeasted chocolate version sold warm by weight.
Frequently asked questions
What is Rugelach?
Rugelach is a dessert from Israel: chocolate-swirled crescent pastries from yeasted dough. Ashkenazi rolled pastry; Jerusalem bakeries make a yeasted chocolate version sold warm by weight.
How long does Rugelach take to make?
Rugelach takes 40 min plus 2 hr rising of preparation and 25 min of cooking. The recipe makes about 32. It is rated medium to make.
What can I substitute in Rugelach?
Yes, within limits. Ready-made chocolate spread as a filling, which many home bakers use. Margarine in place of butter for a parve version.
What is the most important thing to get right in Rugelach?
Add the butter after the dough has developed, or it coats the flour and the dough never builds strength. Prove for 1 hour 30 minutes until doubled. Let it cool to a thick spreadable paste. The filling must be spreadable but not runny.
