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
The name is Yiddish, the historical language of Ashkenazi Jews. The -ach ending (־ך) indicates plural, while the el (־ל) can be a diminutive, as, for example, shtetlekh (שטעטלעך, villages) is the plural of shtetl (שטעטל, village), the diminutive of shtot (שטאָט, 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 (ראָג) means "corner" in Yiddish.[10] In Polish, which influenced Yiddish, róg 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 świętomarciński. 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 (קעניגליךּ) is the dominant word meaning "royal".[12]
Ingredients
Rugelach and Israeli pastries
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 yeastleavened[13][14] and sour cream doughs[15][16] are much older.
^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. ISBN978-0-69272625-9
Further reading
Harkavy, Alexander (1898). יידיש־ענגלישעס ווערטערבוך [A dictionary of the Yiddish language ...: With a treatise on Yiddish reading, orthography and dialectal variations]. New York: The author. OCLC19310482.
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. ISBN978-0-8197-0058-2. OCLC614538635.
Klein, Ernest David (1987). A Comprehensive Etymological Dictionary of the Hebrew Language (in Hebrew). Macmillan. ISBN978-0-02-917431-9. OCLC462199426.
Aish HaTorah Women's Organization (1988). The Taste of Shabbos: the complete Sabbath cookbook. Jerusalem: Feldheim Publishers. OCLC33036781.
Siegel, Helene; Gillingham, Karen (1995). Totally Cookies Cookbook. Berkeley, CA: Celestial Arts Publishing. ISBN978-0-89087-757-9. OCLC32312778.
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.
