Rugelach Reinvented: Five Tasty New Versions - Bake from Scratch

      Rugelach have their origins in centuries of Ashkenazi Jewish baking. The name derives from the Yiddish term “rugel,” which translates to “little twist,” reflecting their rolled shape. Early iterations were created using yeasted dough, akin to Hungarian kifli, and were typically filled with jam or nuts. When Jewish immigrants introduced the recipe in the United States, butter and cream cheese were incorporated into the dough, resulting in the tender, flaky pastry we are familiar with today.

      Historically, rugelach were served as holiday treats, often filled with poppy seeds, jam, or cinnamon sugar. However, their versatility has made them a year-round favorite. Ranging from traditional raspberry-walnut to chocolate swirls and even savory variations, rugelach demonstrate that the finest traditions can adapt and grow. With delicate doughs and limitless possibilities, these five variations offer fresh takes on a classic pastry.