Rugelach are rooted in centuries of Ashkenazi Jewish baking. Their name comes from the Yiddish word “rugel,” meaning “little twist,” a nod to their rolled shape. Early versions were made with yeasted dough, similar to Hungarian kifli, and filled with jam or nuts. When Jewish immigrants brought the recipe to the US, butter and cream cheese were folded into the dough, creating the tender, flaky pastry we know today.
Traditionally, rugelach were holiday treats—coiled with poppy seeds, jam, or cinnamon sugar—but their adaptability has made them an all-season favorite. From classic raspberry-walnut to chocolate swirls and even savory spins, rugelach prove that the best traditions evolve. With tender doughs and endless possibilities, these five variations put fresh twists on a timeless pastry.
[…] if you’ve never had the pleasure, is vaguely croissant-ish – a triangle of dough rolled around a variety of sweet fillings, glazed and baked. It has Eastern European roots and is decidedly […]