Pastry
Rugelach
(
ROO
-g?l-?kh
;
Yiddish
:
???????
, or
Yiddish
:
???????
,
romanized
:
rugelekh
and
Hebrew
:
?????
r?gala?
)
[4]
is a
filled baked confection
originating in the
Jewish communities
of
Poland
.
[1]
[2]
[3]
It is also a popular treat among Jews in the
diaspora
.
[5]
Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.
[6]
[7]
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,
[8]
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.
[9]
Etymology
[
edit
]
The name is
Yiddish
, the historical language of
Ashkenazi Jews
. The
-ach
ending (
??
) indicates plural, while the
el
(
??
) can be a diminutive, as, for example,
shtetlekh
(
???????
, villages) is the plural of
shtetl
(
?????
, village), the diminutive of
shtot
(
?????
, town). In this case, the root means something like "twist" so the translation would be "little twists," a reference to the shape of this
pastry
.
[8]
In this context, note that
rog
(
????
) means "corner" in Yiddish.
[10]
In Polish, which influenced Yiddish,
rog
can mean "corner", but can also mean "horn" ? both the kind on an animal and the musical instrument. Croissant-shaped pastries, which look like horns, are called
rogale
in Polish, see
Rogal ?wi?tomarci?ski
.
Rogale
is almost identical in pronunciation and meaning to the Yiddish word
rugelach
.
Alternatively, some assert that the root is
rugel
, meaning "royal", possibly a reference to the taste.
[11]
This explanation is in conflict with Yiddish usage, where the word
keniglich
(
?????????
) is the dominant word meaning "royal".
[12]
Ingredients
[
edit
]
Rugelach can be made with
sour cream
or
cream cheese
doughs,
[6]
[7]
[8]
but there are also
pareve
variants (with no dairy ingredients),
[13]
so that it can be eaten with or after a meat meal and still be
kosher
. Cream cheese doughs are the most recent, while
yeast
leavened
[13]
[14]
and sour cream doughs
[15]
[16]
are much older.
The different fillings can include
raisins
,
walnuts
,
cinnamon
,
chocolate
,
marzipan
,
poppy seed
, or
fruit preserves
which are rolled up inside.
Vanilla
-filled rugelach have become popular in New York in recent decades.
In recent years, chefs have introduced savory versions of these pastries, filled with chicken and
schmaltz
or salmon and boursin cheese.
[17]
See also
[
edit
]
Other crescent pastries and rolls
[
edit
]
Other fruit-filled pastries
[
edit
]
References
[
edit
]
- ^
a
b
"Rugelach"
.
Food
. 10 November 2011
. Retrieved
28 March
2019
.
- ^
a
b
AMERICA, CULINARY INSTITUTE OF.
"Rugelach: A bite-sized Hanukkah tradition"
.
Daily Herald
. Archived from
the original
on 28 March 2019
. Retrieved
28 March
2019
.
- ^
a
b
Boyle, Tish (10 December 2007).
The Good Cookie: Over 250 delicious recipes, from simple to sublime
. Houghton Mifflin Harcourt.
ISBN
978-0-544-18663-7
. Retrieved
28 March
2019
– via Google Books.
- ^
?????? 4 ??????? ?????? ??????
- ^
"The Little Pastry That Could: How Rugelach Became Israel's Go to Sweet"
.
Haaretz
.
- ^
a
b
Joan Nathan,
Joan Nathan's Jewish Holiday Cookbook
, Schocken, 2004; page 284.
- ^
a
b
Judith M. Fertig,
All American Desserts
, Harvard Common Press, 2003; page 135.
- ^
a
b
c
Gil Marks
,
The World of Jewish Cooking
, Simon and Schuster, 1996; page 326.
- ^
Joseph Amendola and Nicole Rees,
The Baker's Manual
, Wiley, 2003; page 223.
- ^
Alexander Harkavy,
A Dictionary of the Yiddish Language
, 1898; page 312.
- ^
Lois Young-Tulin, Chapter 5: Mandelbrot, Rugelach and a Family Quilt, in
Jewish Mothers Tell their Stories
, Hayworth Press, 2000; page 45
- ^
Alexander Harkavy,
A Dictionary of the Yiddish Language
, 1898; page 308.
- ^
a
b
The Taste of Shabbos
, Aish HaTorah, 1987; page 118.
- ^
Judy Bart Kancigor,
Cooking Jewish
, Workman, 2007; page 474.
- ^
Barbara Grunes
, Best-Ever Rugelach,
The Best Bake Sale Ever Cookbook
, Raincoast Books, Vancouver, 2006; page 68.
- ^
Helene Siegel and Karen Gillingham, Ida's Rugelach,
Totally Cookies Cookbook
, Celestial Arts Publishing, Berkeley, 1995; page 74.
- ^
Joyce Eisenberg and Ellen Scolnic, "The Whole Spiel: Funny essays about digital nudniks, seder selfies and chicken soup memories," Incompra Press, 2016; p. 126.
ISBN
978-0-69272625-9
Further reading
[
edit
]
- Harkavy, Alexander (1898).
?????????????? ??????????
[
A dictionary of the Yiddish language ...: With a treatise on Yiddish reading, orthography and dialectal variations
]. New York: The author.
OCLC
19310482
.
- Lang, George (1982).
George Lang's cuisine of Hungary
. New York: Atheneum.
- Grosberg Bellin, Mildred (1983).
The Jewish cookbook international cooking according to the Jewish dietary laws
. New York Bloch.
ISBN
978-0-8197-0058-2
.
OCLC
614538635
.
- Klein, Ernest David (1987).
A Comprehensive Etymological Dictionary of the Hebrew Language
(in Hebrew). Macmillan.
ISBN
978-0-02-917431-9
.
OCLC
462199426
.
- Aish HaTorah Women's Organization (1988).
The Taste of Shabbos: the complete Sabbath cookbook
. Jerusalem: Feldheim Publishers.
OCLC
33036781
.
- Siegel, Helene; Gillingham, Karen (1995).
Totally Cookies Cookbook
. Berkeley, CA: Celestial Arts Publishing.
ISBN
978-0-89087-757-9
.
OCLC
32312778
.
- Dembinska, Maria; Thomas, Magdalena; Weaver, William Woys (1999).
Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past
. Philadelphia: University of Pennsylvania Press.
- Gil Marks (1996).
The World of Jewish Cooking
(1st paperback ed.). Simon and Schuster.
ISBN
978-0-684-82491-8
.
OCLC
34690573
.
- Olver, Lynne
(June 24, 2012).
"history notes?cookies, crackers & biscuits"
.
The Food Timeline
. Archived from
the original
on July 17, 2012
. Retrieved
January 6,
2021
.
- Fertig, Judith M (2003).
All-American Desserts: 400 Star-Spangled, Razzle-Dazzle recipes for America's best loved desserts
. Boston, MA: Harvard Common Press.
ISBN
978-1-299-89505-8
.
OCLC
785784600
.
- Amendola, Joseph; Rees, Nicole (2003).
The baker's manual: 150 master formulas for baking
(5th (English) ed.). Wiley.
ISBN
978-0-471-40525-2
.
OCLC
50252009
.
- Nathan, Joan (2004).
Joan Nathan's Jewish holiday cookbook: revised and updated on the occasion of the 25th anniversary of the publication of The Jewish holiday kitchen
. Schocken Books.
ISBN
978-0-8052-4217-1
.
OCLC
9681693669
.
- Goodman, Matthew (2005).
Jewish food: the world at table
. New York: HarperCollins.
- Kancigor, Judy Bart (2007).
Cooking Jewish: 532 Great Recipes from the Rabinowitz Family
. Workman.
ISBN
978-0-7611-5965-0
.
OCLC
966544227
.
- Grunes, Barbara
(19 October 2012).
The Best Bake Sale Ever Cookbook
. Chronicle Books.
ISBN
978-1-4521-2267-0
.
External links
[
edit
]
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