Rugelach: Definitely Not Croissants!

📘 My Cook Book KITCHEN PASSPORT!

🥐 Rugelach Dough
180 ml milk, room temperature
1/2 tsp salt
7g (1 packet) instant dry yeast
100 ml butter
2 eggs, room temperature
500g all purpose flour
75g sugar

🥐 Rugelach Filling
75g cocoa powder
75g (brown) sugar
1 tsp cinnamon
1 tsp green cardamom powder
50g butter, melted

🥐 Egg Wash
1 yolk
1 tbsp milk

🥐 Sugar Syrup
5 tbsp sugar
2 tbsp water
1 tsp vanilla extract
- simmer until slightly thickened

Video by Andong

Channel Producer Grace Phan-Nguyen

Channel Manager Jacques Wecke

Spanish subtitles by Daniel González

[bigmclargehuge]

Andong, I'm sorry to have to tell you this but we're going to need you to make a second channel for your grandma's food reviews now.

[Angledtootsievids]

Dont let alex see this video or else he will search every town in Eastern Europe to engineer the best recipe in a 10 part series

[turmesur]

the way your grandmother described the taste of the rugelach is by far the most beautiful thing I have heard all week. such a passionate and elaborate description! <3

[RoberttheWise]

Ah yes, the return of the perfectly accurate and not at all exaggerated subtitles for Andong's grandparents.

[Blackjack]

Your grandparents talking about food is some of the purest content one can find on YouTube

[yanshuf]

The first ones you got are labeled PARVE which means non dairy/ non meat.
basically vegan pastaries.

the artisnal ones were likely dairy, made with butter and real chocolate as opposed to date paste and margerine they use in parve ones

[zacharyklinger]

Andong, the best rugelach in israel is a place called marzipan, it right outside the shuk in Jerusalem, I highly recommend you try it!! I also love when you do the Jewish dishes, especially as a Jew with background in multiple cultures from Europe and Africa food has always been the best way for me to connect especially with my Moroccan Jewish grandmother!!

[Twisted_Logic]

You always know it's going to be a good video when it starts with Andong visiting his grandmother

[ObiWahn]

absolutely every video with your grandmother about traditional dishes is just great! 😃👍

[bossman]

The way your grandmother described everything was genuinely incredible. The purest pleasure, in the simplest things. Genuinely hope I’m like that one day.

[markvetter]

When your Grandma said “it’s better than crack” I shot my drink out of my nose.😂

[ozilan]

As an Israeli who's interested in middle Eastern culinary traditions, thank you from my heart for giving the legitimate value to Jewish cuisine in social media♥️ unfortunately I've been suffering from antisemitism and anti-israeli bullying for quite a while... You warm my heart♥️

[bagbyte]

Fun fact, the Italian world for croissant is “cornetto”, which also mean “little horn”

[stephlang]

Loved this! My favorites in Israel are from Lechamim and Arcaffe. As mentioned before, make sure they are dairy and not parve ;)

[evilgirl]

In Lebanon 🇱🇧 we have crossiant stuffed with cheese, pizza, and chocolate, kinder/Nutella and Za'atar. Those are the classic types.
Ruglash looks very tasty. The smaller the more flavor. Your a food hero, you makes food better and can't wait to get my hands on your book.
Love you soooo much! The good news is that the world is better than the past centuries, embracing new cultures and those stigmas and racism is not as it was before specially on us semetic descendants.
Can you do more videos about middle Eastern/Levant or Jewish anything that features semetic origin. ❤️❤️❤️

[floydblandston]

The only 'correct' Rugallah is the one your own Grandmother made or still makes for you!
Mine used walnuts and jelly as filling for a sort of miniature turnover, with an extra layer wrapping it, and she would send me a shoebox full of them each February for my birthday- I miss her dearly...
Thank you, Grandma.😊💕

[michelhv]

Cheskie’s in Montréal makes excellent ones: chocolate, cinnamon, jam. I used to take them for mini-babka but they’re not.

[kalliste]

The recipe mentions cocoa but Andong's definitely looks like dutch processed. It has a beautiful colour, would love to know the brand (though I probably can't even buy it in Australia anyway )

[Pooply]

I'm not a huge fan of Rugalach. But the one everyone usually raves about is in Jerusalem at a bakery called 'Marzipan Bakery'. They even ship them to the US now.

The recipe is apparently a secret but I honestly think they introduced mahlab (cherry pits - it's Mediterranean ingredients) into their recipe.

Love your stuff man.

[qazmlpoknxsw]

Many bakeries in Singapore sell this, but a softer moister version, as mini chocolate croissant or something similar. Big brands like Four Leaves Breadtalk and Swee Heng all have them. Couldn't find online recipes for this pastry until now due to the false naming.