I have a confession… I used to be a commercial rugelach kinda gal. The actual bakery variety never tempted me. I always enjoyed the chewy, soft, slightly Pillsbury-like texture of Green’s cinnamon ...

I am writer based in Brooklyn, New York. ForbesThe Best Valentine's Day Candy, Chocolate, And Other Sweets For Your SweetheartBy Rachel Klein As someone who writes about Jewish food for a living, I ...

The first time I tried rugelach from Marzipan Bakery was not in Israel, where the famous bakery is located, but in an office in Midtown Manhattan. A then-coworker of mine had schlepped home two kilos ...

laborious and tricky process in which sheets of butter are layered into the dough. People love its soft, buttery, and flaky texture. On the other hand, the cookie is our "go-to" sweet-but it can be ...

Some call it the Jewish croissant, others call it rugelach, but whichever way it’s twisted, this Yiddish-termed confection is a regular feature in Israeli bakeries. The yeasted, Israeli version — ...

In an early chapter of “American Pastoral,” by Philip Roth (whose food writing I’ve celebrated before), Nathan Zuckerman, the novel’s narrator, describes the rugelach a former classmate has brought to ...

A pair of Big Apple bagel-shop veterans plan to re-open Dania Beach’s Grampa’s Bakery and Restaurant in mid-April as a New York-style diner, ending months of speculation about the fate of the ...

Recipes and a love of baking get passed on through the generations. “L’dor v’dough, I call it,” Doug Weinstein, who considers himself the steward of Diamond Bakery in Los Angeles, told the Journal. “I ...

Lee Lee's bakery—home of "Rugelach by a Brother"—sits on a stretch of 118th Street off Frederick Douglass Boulevard, past storefront churches, luggage-toting tourists and coiffed West African women in ...

The cookie-pastry hybrid known as rugelach has roots in Eastern Europe and esteemed standing amongst New York’s Jewish bakery cases. They are typically made with either crumbly shortcrust dough ...