
Dough:
Filling:
Egg Wash:
More Like This
ADVERTISEMENT
I am glad that you posted this recipe! Rugelach is such a wonderful treat! There is nothing wrong with pinwheel cookies, but, for those interested in authenticity: I do agree with Jeanette Friedman that the pinwheel shape is not the authentic Jewish shape and that Rugelach should be dusted in confectioner's sugar. Rugelach is literally twisted. Unlike Jeanette, in my Jewish home rugelach would never have a drizzle of icing! No icing of any kind.
The picture you show is not ruggelach. It looks like a raspberry pastry roll, but not ruggelach. I have been making ruggelach of all kinds for 45 years. These are not shaped like ruggelach, and the recipe is wrong for a ruggelach cream cheese dough. It's one pound of butter, one pound of cream cheese, one pound of flour and 6 oz of confectioner's sugar. No one in our bakery ever put an egg wash on ruggelach. You dust them with confectioner's sugar and drizzle them with icing. If you make chocolate ruggelach, you drizzle them with chocolate, if you make apricot or raspberry ruggelach with or without nuts and raisins, you drizzle them with citrus flavored icing made from confectioner's sugar. But please, do not call what you posted here ruggelach.
The picture you show is not ruggelach. It looks like a raspberry pastry roll, but not ruggelach. I have been making ruggelach of all kinds for 45 years. These are not shaped like ruggelach, and the recipe is wrong for a ruggelach cream cheese dough. It's one pound of butter, one pound of cream cheese, one pound of flour and 6 oz of confectioner's sugar. No one in our bakery ever put an egg wash on ruggelach. You dust them with confectioner's sugar and drizzle them with icing. If you make chocolate ruggelach, you drizzle them with chocolate, if you make apricot or raspberry ruggelach with or without nuts and raisins, you drizzle them with citrus flavored icing made from confectioner's sugar. But please, do not call what you posted here ruggelach.
The picture you show is not ruggelach. It looks like a raspberry pastry roll, but not ruggelach. I have been making ruggelach of all kinds for 45 years. These are not shaped like ruggelach, and the recipe is wrong for a ruggelach cream cheese dough. It's one pound of butter, one pound of cream cheese, one pound of flour and 6 oz of confectioner's sugar. No one in our bakery ever put an egg wash on ruggelach. You dust them with confectioner's sugar and drizzle them with icing. If you make chocolate ruggelach, you drizzle them with chocolate, if you make apricot or raspberry ruggelach with or without nuts and raisins, you drizzle them with citrus flavored icing made from confectioner's sugar. But please, do not call what you posted here ruggelach.
Jeanette:
You are correct. These are not rugelach -- more like pastry swirls. I have been making rugelach for 50+ years. I don't put in a jelly filling, it is always a nut filling, but you can put in whatever you like. They are not necessarily Jewish either. They are made in numerous European countries and not just Poland. My recipe is a smaller batch than yours since I am a home baker who makes thousands of European cookies during the Christmas season. I also never heard of anyone using an egg wash -- totally unnecessary ! These delicious cookies are just dusted with Confectioner's sugar and drizzling with icing really is not a good idea because then they are way too sweet. Happy Baking !!!
Comments