Why is it nearly impossible to find blueberry rugelach? We’ll get back to that earth-shattering (or bakery-shattering) question in a moment. Before we do, let’s first discuss the myriad factors that make rugelach such a dandy dessert.

1. Source

It used to be that rugelach were the exclusive domain of mom-and-pop kosher bakeries. Such rugelach were skillfully made by hand with precision and finesse, offering the flavor and mouth-feel that only a trained and experienced baker could deliver. Such couture cookies also were infused with love and imbued with tradition, thereby elevating the rugelach from treat to treasure.

Nowadays, rugelach are far more prevalent and border on ubiquitous. They can be purchased at nearly every self-respecting kosher grocery store, either in fresh form or packaged perfection.

For some baked good fanatics, it might be sacrilegious to eat rugelach from a box with an expiration date or from a fully automated factory. While such snootiness might be understandable, the machine-made rugelach of today often give their handmade counterparts a run for the money. Thus, patrons of old school rugelach, which originated in Poland, should embrace the “Yeast meets West” beauty of modern rugelach baking.

Of course, when it comes to rugelach sources, a line in the sand (or dough) can be drawn between those rugelach made in Israel and those that are not. Stroll through Machane Yehuda and you will be bombarded with rugelach that are sheer pastry perfection. One could argue that the key is freshness. Israeli culinary culture might not be entirely farm-to-table (or kibbutz-to-shulchan), but it is of a size and speed that facilitate readily-accessible fresh ingredients. For this reason, it is hard to find bad rugelach in Israel just like it is hard to find bad pizza in Brooklyn.

2. Texture

Rugelach, like rolls, can be soft or hard but too soft is not enjoyable. If you can consume your rugelach through a straw, they are too soft. Too hard also is not pleasant, particularly if your utensil of choice is a power tool. Suffice it to say, if you chip a tooth, the rugelach are too hard. When evaluating rugelach, use the “Goldilocks Test” to find those that are “just right.” As an aside, the Jewish version of the Goldilocks fairy tale likely would be titled “Goldy Lox and the Three Bagels. ” It probably would involve three toasters of markedly different toasting capabilities. Other Jewish fairy tales might be titled (i) “The Little Old Yenta Who Lived in the Shtreimel,” (ii) Snow Weinstein and the Seven Dreidels, (iii) “Jacob and Lulav Stalk” and (iv) “Shluffing Beauty.”

3. Size

Rugelach, like shoes, need to be the right size. If rugelach are too big, then they might be babkas. If they are too small, then they might be crumbs. Perhaps the best test is to place one in your hand. If it fits within your palm, it is appropriately sized. If you need a spotter, it is too big.

The tricky thing about eating rugelach is that their relatively diminutive size can lull you into a false sense of comfort. During casual rugelach consumption, you might unwittingly down ten or more rugelach in a single sitting, without thinking twice. It might be only upon reflection (and regret) that you realize that you essentially ate the equivalent of a small cake. To prevent such overindulgence, assemble your rugelach beforehand in a single pile so that you have a clear view of the mouthwatering mountain of madness you are about to climb. In the end, you and your waistline might be better off with a single hamantaschen or jelly doughnut. Better yet, put down the rugelach, pick up some fruit compote and start working on your Pesach vacation physique.

4. Flavor

In the world of rugelach, chocolate and cinnamon tend to dominate. Chocolate rugelach are probably the most beloved and for good reason.

Eating chocolate releases dopamine, a feel-good neurotransmitter that can reduce stress. Other things in life can increase stress, like hiring a blind mohel.

It is surprising that blueberry rugelach have not more prominently made the scene. Blueberry muffins, scones and tarts are commonplace and enjoyed by the masses but blueberry rugelach are hard to find. It cannot be a berry thing because raspberry rugelach are not uncommon. For these reasons, blueberry rugelach rarity boggles the mind. The same is true of cinnamon Hamantaschen rarity, poppy-seed knish rarity and chocolate kugel rarity.

Final thought: The word “rugelach” is plural and some say that it has no singular form. Others say “rugala” but that seems as awkward as turning bupkes into bupke and tzimmes into tzim.

By Jon Kranz

 Send comments or criticism to [email protected].