Grandma'S Rugalach
Grandma's Rugalach are flaky, buttery pastries filled with sweet jams or nuts, perfect for holiday gatherings or teatime treats, appealing to those who love rich, homemade baked goods.
Ingredients
Instructions
- Dissolve the yeast in 1/4 cup of lukewarm water and let it sit until frothy.
- Melt the margarine and allow it to cool.
- Sift together the flour, sugar, and salt.
- Combine all ingredients and knead to form a dough.
- Cover the dough and refrigerate for 3 hours, but do not refrigerate longer.
- Divide the dough into 8 equal parts.
- Roll each part in sugar and cinnamon mixture.
- Cut each rolled-out portion into 8 triangles, spread with filling (jelly, nuts, etc.) on each triangle, then roll up.
- Place the rolled pastries on an ungreased cookie sheet.
- Bake at 350°F (175°C) for about 15 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. Ensure the yeast is fresh and activated properly by using lukewarm water. If you prefer a sweeter filling, apricot preserves or chocolate spread can be delicious alternatives. Rolling the dough thinly helps achieve a flaky texture, so take your time with this step.
Serving Suggestions
Serve these delightful rugalach with a cup of tea or coffee for a perfect afternoon treat. They also pair wonderfully with fresh fruit or a scoop of vanilla ice cream. For a festive touch, consider drizzling them with hot butter sauce before serving, making them an ideal dessert for gatherings.
Storage & Reheating
Store any leftover rugalach in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked pastries in a single layer, then transfer to a freezer bag for up to 2 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Rugalach contains roughly 495 calories, with 12g protein, 98g carbohydrates, and 6g fat. It is an excellent source of iron (27% of the Daily Value) and protein (24% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 991mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of sifted flour?
Yes, all-purpose flour works well for this recipe. Sifting is primarily to aerate the flour, but using all-purpose directly will still yield tasty results. Just ensure to measure accurately for the best texture.
What fillings can I use for the rugalach?
You can use a variety of fillings such as fruit preserves, chopped nuts, chocolate chips, or even a mixture of cinnamon and sugar. Experiment with flavors like poppy seed or nut butter to find your favorite combination.
How do I know when the rugalach are done baking?
The rugalach are done when they are golden brown on the edges and slightly firm to the touch. Keep an eye on them as baking times may vary slightly based on your oven. Allow to cool before enjoying!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).