Ruglach
Ruglach are delightful crescent-shaped pastries filled with raisins and chopped nuts, coated in cinnamon sugar. Their rich, buttery flavor pairs wonderfully with coffee or tea, making them perfect for breakfast or dessert. A comforting treat with a sweet, spiced aroma that appeals to all ages.
Ingredients
Instructions
- Melt the butter in a saucepan.
- Dissolve the dry yeast in warm water.
- Add the yeast mixture to the melted butter.
- Mix in the egg yolks, sour cream, and flour to form a dough.
- Refrigerate the dough overnight.
- Divide the dough into 8 parts and roll each in the cinnamon and sugar mixture.
- Cut each rolled piece into 8 triangular sections, like a pie.
- Place some chopped nuts and raisins at the wide end of each triangle.
- Roll each into a crescent shape, starting from the wide end.
- Place the shaped ruglach on an ungreased cookie sheet.
- Bake at 350°F (175°C) for 25 to 30 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to the dough. You can substitute the raisins with chopped dried apricots or cranberries for a different twist. If you want a hint of chocolate, mix in some mini chocolate chips. Always ensure your butter is at room temperature for easier mixing.
Serving Suggestions
Ruglach is best served warm, dusted with powdered sugar for an extra touch. They pair wonderfully with a cup of tea or coffee, making them perfect for afternoon gatherings. For a delightful dessert spread, consider serving alongside Oven Baked Apple Slices or French Creme Mint Brownies.
Storage & Reheating
Store leftover ruglach in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze them for up to a month. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Ruglach contains roughly 257 calories, with 9g protein, 49g carbohydrates, and 3g fat. It is a good source of protein (17% of the Daily Value), iron (14% of the Daily Value), and potassium (11% of the Daily Value). Note that it is relatively high in sodium, at 576mg per serving (25% 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 make ruglach ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it overnight. You can also shape the ruglach and freeze them before baking. When ready to bake, just add a few extra minutes to the baking time if baking from frozen.
What variations can I try with the filling?
You can get creative with the fillings by using different nuts like walnuts or pecans. Adding spices such as cardamom or nutmeg can also enhance the flavor. For a chocolate version, consider incorporating cocoa powder into the cinnamon and sugar mixture, or adding chocolate spread before rolling.
How do I know when the ruglach are done baking?
The ruglach are done when they turn a golden brown color. Keep an eye on them towards the end of the baking time, as oven temperatures can vary. A good test is to gently tap the bottom of one; if it sounds hollow, they are likely ready.
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).