Delicious Date Rugelach from the Bakehouse
Welcome 5786 with these superb little Jewish pastries
It would be easy to walk past these little hand-rolled, date-filled rugelach at the Bakehouse. Amid all the stunning breads, decorated cakes, tortes, tarts, and morning pastries, they might not immediately catch your eye. But do yourself a favor—try one. They’re small, sweet, perfect, and, to my taste, easily one of the best things in the whole Bakehouse.
If you don’t know rugelach, they’re small buttery cookies with Eastern European Jewish roots, made with sweet cream cheese pastry rolled around a variety of fillings. Our original rugelach features the classic walnut and currant combination. Over the years, we’ve also added apricot, raspberry, apple, chocolate, and, last but definitely not least, these delicious date rugelach. Each is a bite of delight. The date rugelach, in particular, are something special—the natural, elegant sweetness of dried dates, heightened by a touch of ground cardamom and coffee. Dates have long been a big part of Sephardic celebrations, and it’s no coincidence that this season coincides with the date harvest in the Eastern Mediterranean. They’re a perfect treat for the Jewish High Holidays or any special occasion.
Bakehouse co-managing partner Amy Emberling wrote in the highly recommended cookbook, Zingerman’s Bakehouse,
Rugelach are the most popular and well-known Jewish cookie in the United States and are definitely the most popular Jewish cookies we make at the bakery. This version … has a delicate and flaky dough (two-thirds of the dough is fat—butter and cream) encasing special fillings, sprinkled with sugar, and baked until golden brown.
The name “rugelach”? It could be from the Yiddish rog, meaning “corner.” Or the Polish rog, which means “horn.” Or from the Polish and Ukrainian pastry rogalik. Others say it means “royal” in Yiddish. Their origins are from the same tradition of crescent-shaped baked goods that’s given us classics like croissants and kipferl cookies! One thing is for certain, though—wherever they came from, they are truly terrific!
I’ve been experimenting with some creative ways to embellish the excellence of the Bakehouse’s Date Rugelach even further of late. They’re delicious dipped into Noccioliva, the artisan chocolate spread we get from Italy. It also makes a lovely small plated dessert—put a bit of the Creamery’s handmade cream cheese down on a plate, drizzle on some date syrup or maple syrup, then place the rugelach on top. You could also cut them in half and dab each one with a bit of the Georgia Grinders Almond Butter—it’s a terrific combination!
Both comforting and a bit exotic, the Date Rugelach are remarkably tasty! Bring a bag along to your next gathering.
