Cooking with Love

Sunday, January 13, 2008

Rugelach - My comfort food

There are so many variations of this wondeful pastry from the dough and to the filling.
I grew up on my grandmother Tova's rugelach. Back in Poland her family had a bakery. It was the village bakery and both gentiles and jews purchased the warm pastry's and shabbat challas from them. I grew up in her kitchen. It was the happiest room in my grandparents house. Yiddish mingling with Hebrew. Chicken soup on the stove and rugalach in the oven. My grandmother had the oldest oven in the world, we begged her to replace it. She would refuse. Finally she let us buy her a new one. well, not even a new one. My sister replaced hers with a new one and gave her the old one. Till today my grandmother doesn't understand why she replaced it.
If I was sad, if I was sick - her best "medicine" was rugalach. Ha!! And you thought chicken soup was the jewish penicillin! Trust me - Its my grandmother's Rugalach!!
I miss those days!
Everytime I try to get a recipe from her it sounds like: flour, sugar, a few eggs, some milk....
Go try to make a cake from such a recipe. As the daughter of a baker I guess she inherited the "feel". This is something I will never have. I need an exact recipe - from there I can fool around with the ingredients and/ or quantities.
But her rugelach were from yeast dough.
There were times that I refused food as in an act of a teenage rebellion. But, never refused her rugalach. Hers were always the same. Filled with raisins, sugar and cinnamon.
My rugalach are made with chocolate filling, as my children are the chocoholics and both despise rasins (probably because I mentioned that they are good for them LOL)

Edna's Rugelach
500 grams flour
1/2 cup sugar
2 eggs
1 Tbsp. fast acting yeast
100 grams butter, room temp.
1/4 cup vegetable oil
1/2 cup warm milk
1 tsp vanilla
1 tsp. grated orange or lemon peel

100 grams butter
4 Tbsp. cocoa, best quality
1/2 cup sugar
2 tsp cinnamon
Melt together.

Knead all dough ingredients till dough is soft and pliable. Cover with towel in warm place and let double in size.
Punch to let out air and knead again. Roll into circle approx 1/2 cm thick.
Spread filling and cut into triangles and roll each triangle from the wide part.

Let stand for 20-25 minutes.

Spread egg yolk and bake at 170C for 25 minutes.

Comfort Food Cook-Off for 2008 is sponsered by "the garden of eating" at


burekaboy — said...

nice memories :))

LOL, i'm like your kids, i HATE raisins. chocolate ones are the best!

will have to try out your recipe the next time around. i just made the same thing not too long ago but the dough is made with cream cheese and not yeast.

Psychgrad said...

Looks really good! Reminds me of my babba's rugelach!

Núria said...

Congratulations Dorit!!!! Well done!

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