Rugelach

Rugelach רוגעלך

Blackberry rugelach

Rugelach (Hebrew: רוגלך‎) (other spellings: rugulach, rugalach, ruggalach, rogelach, rugalah, rugala) is a Jewish pastry of Ashkenazic origin. The name is a Yiddish diminutive form of the Hebrew, רוגלית (roglìt), meaning "creeping vine," perhaps because of the rolled-up shape of the cookie.

It can be made with a cream cheese dough, though the dough is more typically pareve (no dairy ingredients), so that it can be eaten with or after a meat meal and still be kosher. The different fillings can include raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed, or apricot preserves which are rolled up inside.

Rugelach is a traditional Jewish food that is eaten any time of year, including, but not limited to Shabbat. It is not traditional on Hanukkah because it is not fried in oil. In Yiddish, the Jewish language spoken in Eastern Europe, rugelach means "little twist."

See also

• Jewish foods
• Rugalach Recipes
• "Rugelach--Elsie Waldman's Recipe" from The Jewish Cookbook by Mildred Grosberg Bellin

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