WHAT IS RUGELACH?
Rugelach is a traditional Jewish pastry that originated in Eastern Europe. Its name, derived from Yiddish, translates to “small twists” in English. This treat is often served during Jewish holidays, such as Hanukkah, but can be enjoyed year-round.
I love Rugelach for its adaptability. Bakers often use different fillings to experiment with flavors. Apricot jam, raspberry preserves, or even savory options like cream cheese and herbs can be added as fillings to rugelach.
THE DIFFERENCE BETWEEN YEASTED RUGELACH AND RUGELACH MADE WITH CREAM CHEESE
The difference between yeasted rugelach and cream cheese-based rugelach lies in their dough. Cream cheese rugelach relies on a dough enriched with cream cheese, yielding a buttery and flaky texture. This type of rugelach is commonly found in Eastern Europe.
In contrast, yeasted rugelach (common in Israel) incorporates yeast into the dough, resulting in a more bread-like consistency with a flaky crust on top. This variation may offer a lighter and airier bite compared to the dense, tender texture of cream cheese rugelach. Ultimately, the choice between the two hinges on individual preferences for texture and taste.
INGREDIENTS YOU WILL NEED
FOR THE YEASTED DOUGH
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