Rugelach are rooted in centuries of Ashkenazi Jewish baking. Their name comes from the Yiddish word “rugel,” meaning “little twist,” a nod to their rolled shape. Early versions were made with yeasted dough, similar to Hungarian kifli, and filled with jam or nuts. When Jewish immigrants brought the recipe to the US, butter and cream cheese were folded into the dough, creating the tender, flaky pastry we know today.
