Rugelach (/ˈruːɡələx/; ROO-ge-lahkh; Yiddish: ראָגאַלעך and Hebrew: רוגלך), other spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach (all plural), rugalah, rugulah, rugala, roogala (singular), is a Jewish pastry of Ashkenazic origin. It is very popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among Jews in diaspora.
Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege, possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend however, as both the rugelach and its supposed ancestor, the Kipferl, pre-date the Early Modern era, while the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie). This leads many to believe that the croissant is simply a descendant of one of these two.
8oz cream cheese
2 sticks of butter
2 cups of flour
1/4 tsp salt
Blend all ingredients and refrigerate immediately. Keep cold for 2 hours or over night.
Separate into 4 equal sections. Keep sections cold while working with each one.
Hand smoosh down into a lightly floured area into a round section. Use a rolling pin and roll out to a 8” round. Cut into 8 wedges. Place your jam or ingredient in the middle and roll into a croissant. Place on parchment paper and cook at 375 for 20 mins. Serve chilled.