Almond Rugelach - The Midnight Baker - Easy Rugelach Recipe (2024)

FAQs

Should you refrigerate rugelach? ›

Serve warm or at room temperature. Store leftover rugelach in an airtight container at room temperature for several days. Freeze for longer storage.

Rugelach is a type of pastry that originated in the Jewish communities of Poland. It is popular in Israel and among Jews around the world. Rugelach is made by rolling a triangle of dough around a sweet filling, such as nuts, chocolate, jam, or poppy seeds.

Rugelach (/ˈruːɡələx/ ROO-gəl-əkh; Yiddish: ראגעלעך, or Yiddish: רוגעלעך, romanized: rugelekh and Hebrew: רוגלך rōgalaḵ) is a filled baked confection originating in the Jewish communities of Poland.

How long will my Rugelach last? Our Rugelach are very hearty, they stay fresh unrefrigerated for about three days. However, If you want them to last longer, putting them in a plastic bag in the fridge will keep them fresh for from 8 to 10 days.

Rugelach are often served on Jewish holidays like Hanukkah and Shavuot, though of course they can (and should!) be made throughout the year. Our family typically serves them during Rosh Hashanah, when sweet foods are made to signify a sweet new year.

From a good friend of mine who is Israeli, I learned that traditional rugelach in Israel is always made with chocolate, while among American Jews it's made using jam. "As rugelach has always been a favorite of mine, I decided to take this classic dessert and put my spin on it.

noun,plural rug·e·lach. Jewish Cooking. a bite-size pastry made by rolling a triangle of dough around a filling of jam, nuts, raisins, etc.

Israeli style babka (עוגת שמרים) is made with a laminated dough, enriched with butter, which is then folded and rolled multiple times to create many distinct layers, similar to that used for Israeli style rugelach, and also croissant dough. Israeli style babka is available with a wider array of fillings and shapes.

Rugelach (or Ruglulach) is a Jewish pastry of Ashkenazi origin and is made with a cream cheese dough and different fillings that can include raisins, walnuts, cinnamon, chocolate, or apricot jam preserve.

Cream cheese fillings are also a popular choice and make these little bites of deliciousness even more decadent and melt-in-your-mouth. Traditionally, Rugelach is eaten on the Jewish Sabbath, but it can also be enjoyed all year round, and makes a lovely gift to give to celebrate Hannukah or any other holiday.

Can you reheat rugelach? ›

Storage: Store in an airtight container, at room temperature, for up to 3 days. To refresh, place the rugelach on a sheet pan and reheat at 300 degrees until warm.

You can freeze rugelach pastries before or after baking them. Before baking, you can freeze them on a parchment-lined baking sheet until frozen. Then transfer them to a freezer-safe bag and freeze for up to 3 months.

Recipe tips and variations

Storage: Rugelach will keep at room temperature for 3 days (wrapped tightly) or 1 to 2 weeks longer in the refrigerator. Freezer: Freeze the discs of dough for up to 3 months.

There is no need to refrigerate most pastries if you are planning to consume them within the day, as the moisture from the fridge can turn them soggy. But for pastries with custard and other fillings, it is recommended that you store them in the fridge if you are not consuming them within 12 hours.

Give the dough a leisurely chill in the fridge before rolling it out. Two hours is a minimum chill, overnight is even better. Roll the dough out on a lightly floured work surface. This is an easy-rolling dough, so you'll ace it first time out.