Rugelach

Rugelach

Chocolate rugelach
Type	Pastry
Region or state	Israel and Jewish (Central Europe).
Main ingredients	Dough: sour cream or cream cheese Filling: any of raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed, or fruit preserves

Rugelach (/ˈruːɡələx/; ROO-ge-lahkh; Yiddish: רוגעלך‎ and Hebrew: רוגלך‎‎), other spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach (all plural), rugalah, rugulah, rugala, roogala (singular), is a Jewish pastry of Ashkenazic origin. It is very popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among American and European Jews.

Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege, possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend however, as both the rugelach and its supposed ancestor, the Kipferl, pre-date the Early Modern era, while the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie). This leads many to believe that the croissant is simply a descendant of one of these two.

An alternative form is constructed much like a strudel or nut roll, but unlike those, the rolled dough and filling are cut into slices before baking.