Home made Rugelach/ Sabras

This Shabbos Jews from around the world will be #keepingittogether.

We have a full program lined up for the Shul including hosting meals for the community both on Friday Night and Shabbos day. Following the Shabbos lunch and Shiur everyone who is in the area is welcome to come and chill at our home - it will be a relaxed and informal get together that will include an  'Ask the Rabbi' session.

So being that my husband advertised that my Rugelach will be up for grabs, guess what my three kids and I were busy doing on Thursday afternoon? 

Here's a mix of Chocolate and Cinnamon.

Here's a mix of Chocolate and Cinnamon.

I grew up with my Mom making these every week and I'll be honest that these are definitely my challenge when it comes to watching my weight! Sitting down with a cup of coffee and some Rugelach is my absolute best on a Shabbos morning for breakfast.

So here goes: 


4 Packets of Yeast

1 Cup of Sugar

1/2 Cup warm water

3/4 Cup oil

3/4 Cup Orange Juice

4 Eggs

1/2 tsp Salt

2 tsp Vanilla Essence

1/2 a 2.5kg bag of Cake Flour

1 egg yolk.


Dissolve yeast, sugar and water for 15 minutes. Beat the eggs with a fork before adding. Add all remaining ingredients. Knead well .Leave dough to rise for 3 -4 hours depending on the weather.

Divide dough into four equal pieces. Roll out into round thin circles.

Spread a thin layer of oil on the dough. Sprinkle with a generous layer of cinnamon or cocoa powder and then sprinkle a layer of sugar.

You can either roll the dough into a Babke or cut the circle into 16 equal pieces and roll each one individually to make Rugelach / Sabras.

Using the egg yolk and a drop of water , brush the dough and let it stand for another 15 minutes before baking.

Bake in oven at 180 degrees , for 20 -25 minutes until light brown.

You can also use this recipe to make Bulkas as well.

This recipe freezes well.