Chocolate-peppermint rugelach, peanut butter and jelly rugelach, and quick rugelach made with store-bought malawach may sound sacreligious, but the truth is this quintessential Jewish baked good comes in many guises. Flaky North American cookies with a simple cream-cheese-based dough and denser Israeli-style rugelach with a yeasted dough are both takes on the same Central European cookie — and are equally beloved. “Traditional” rugelach taste different to everyone, so do away with that Jewish guilt and have some fun.
Israeli-Style Rugelach
Store-bought malawach, a flaky Yemenite flatbread, is the secret to these easy, Israeli-style rugelach. Gooey pastries in a fraction of the time.
Cranberry Orange Rugelach
Rugelach, but make them Thanksgiving. The leftover cranberry-orange jam is as good with turkey as it is with latkes.
Two Ingredient Rugelach
Bookmark this recipe to whip up rugelach in a hurry whenever the craving hits.
Ube Coconut Rugelach
Rugelach never looked this good. The tastiest expression of Filipna-Jewish-American identity.
Sticky Cinnamon Bun Rugelach
Caramel sauce! Caramelized nuts and raisins! Streusel! Icing! This recipe is proof that more is more. Slide on your comfiest pants and let’s get baking.
Guava Rugelach
Flaky pastry, sweet-sour guava filling, and a touch of the tropics. As one 5-star review said, “I got so many compliments, I’d say my only regret is that I only did one batch and they were gone immediately.”
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