New York City's rugelach offerings are as diverse as the city itself. We visited 14 of the most recommended bakeries and found some real gems that would be perfect for a snack or your holiday table.
'rugelach' on Serious Eats
In this Thanksgivingukkah twist on rugelach, the traditional flakey cream cheese dough is flavored with pumpkin pie spices and rolled around a sweet pumpkin butter filling.
Rugelach are awesome flaky cookies to have around at any time of the year, but they're a must-have at Hanukkah to round out other fried and chocolate-y dessert options. Here are some of our favorite recipes so you can make these cookies at home.
Given that I came of age in what I call the Food With Stuff Hidden Inside It Era—including but not limited to stuffed crust pizza, hot pockets, Pop Tarts, Hostess cupcakes, and Gushers—it's not a surprise that I like these cookies, which use a tangy rugelach dough to conceal a blend of vanilla-scented dates.
These rugelach have the same flaky cream cheese dough as their holiday counterparts, but inside, they're given a cranberry-orange-walnut update for fall.
Here are six recipes for rugelach that would make a great addition to your Rosh Hashanah table.
Rugelach are an irresistible, classic Jewish pastry which originated in Eastern Europe. Rich without being too rich, rugelach are a cross between a pastry and a cookie: flaky-crisp like a rich pie dough on the outside, and tender and buttery on the inside.
This recipe offers up a fine and very workable dough that bakes up like a dream as well as a selection of three fillings—chocolate, apricot, and raisin—to finish your cookies. The chocolate is blended with bitter walnuts, apricots get a hit of brandy, and raisins are mixed with rum, all of which add an elegance to this Jewish cookie classic.