Israeli style rugelach are yeast based and are very similar to croissants, read more about their history and similarities here. They are commonly found throughout Israel at open air markets and bakeries. The most popular filling is chocolate and they are usually covered in a sweet sugar syrup after baking. You can also find halva or halva mixed with chocolate for a modern Israeli version and many times they are sprinkled with sesame seeds too. Israeli rugelach differ from American rugelach which are more flaky and made with cream cheese. Get our recipe for American rugelach here.
Did you know that the Kabbalah says that eating is a powerful spiritual act? It teaches that mindful eating helps to elevate the entire food chain. Get more Jewish food thoughts here.
Ingredients
For the dough:
- 1 ¾ cup 224g all-purpose flour
- 2 ½ tablespoons 31 g sugar, divided
- ½ teaspoon salt
- ⅓ cup 80 g warm water, divided
- 2 ¼ teaspoons 7 g active dry yeast
- ¼ cup 54 g oil
- 1 egg
For the chocolate filling:
- 8 ounces shaved bittersweet chocolate
- ¼ cup sugar
For the glaze:
- 1 beaten egg for an egg wash
- ½ cup of granulated white sugar
- ½ cup of water
Nutritional Facts
Instructions
- In the bowl of a stand mixer or a large bowl if mixing by hand. Combine flour, 2 tablespoons sugar and salt.
- In a separate bowl combine water and yeast and remaining ½ tablespoon sugar. Stir and let sit until bubbly, about 5 minutes. Add oil and egg and mix well.
- Add yeast mixture to flour and mix on low until it starts to come together, use the dough hook of a mixer to knead 8-10 minutes on medium speed. You can knead by hand if you don’t have a mixer.
- Place the dough in a large, lightly greased bowl. Cover with a towel and let rise 1 to 1 and ½ hours until doubled in size.
- Meanwhile, prepare the filling. In a small bowl mix chocolate with sugar. Line a sheet pan with parchment paper. Preheat oven to 350℉.
- Punch down the dough and cut in half. On a lightly floured surface, roll each ball of dough into a 9-inch circle about ¼-inch thick. Use a dinner plate and paring knife to trim edges. Spread filling over surface of dough, leaving a 1/2-inch border. Using a sharp knife, pastry wheel, or pizza cutter, cut disk into 16 equal wedges. Starting from the wide end of each long triangle, roll up and press on the pointy end to seal. Place seam side down on prepared sheet pan. Repeat with remaining triangles, working quickly and placing cookies about 2 inches apart. Brush with egg wash and bake for 15-20 minutes.
- Meanwhile, make the glaze by adding the water to a saucepan on medium heat. Then add the sugar and stir until the sugar melts. Simmer for 1 minute. When the rugelach are done baking, pour the glaze onto the rugelach while they are still hot. The rugelach soak up the delicious glaze.
There are no directions, just ingredients.
On mobile the directions are found by pressing on the tab for instructions on the top of the recipe