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Rugelach
Rugelach ( ; , or yi, רוגעלעך, translit=rugelekh and he, רוגלך ''rōgalaḵ'') is a Pastry, filled baked confection originating in the History of the Jews in Poland, Jewish communities of Poland. It is popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among Jews in the Jewish diaspora, diaspora. Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.Joan NathanJoan Nathan's Jewish Holiday Cookbook Schocken, 2004; page 284.Judith M. FertigAll American Desserts Harvard Common Press, 2003; page 135. Some sources state that the rugelach and the French croissant share a common Viennese cuisine, Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege,Gil MarksThe World of Jewish Cooking Simon and Schuster, 1996; page 326. possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend however, as both the rugelach and its sup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rugelach
Rugelach ( ; , or yi, רוגעלעך, translit=rugelekh and he, רוגלך ''rōgalaḵ'') is a Pastry, filled baked confection originating in the History of the Jews in Poland, Jewish communities of Poland. It is popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among Jews in the Jewish diaspora, diaspora. Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.Joan NathanJoan Nathan's Jewish Holiday Cookbook Schocken, 2004; page 284.Judith M. FertigAll American Desserts Harvard Common Press, 2003; page 135. Some sources state that the rugelach and the French croissant share a common Viennese cuisine, Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege,Gil MarksThe World of Jewish Cooking Simon and Schuster, 1996; page 326. possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend however, as both the rugelach and its sup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croissant
A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. Kipferls have long been a staple of Austrian, and French bakeries and pâtisseries. The modern croissant was developed in the early 20th century when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poland
Poland, officially the Republic of Poland, is a country in Central Europe. It is divided into 16 administrative provinces called voivodeships, covering an area of . Poland has a population of over 38 million and is the fifth-most populous member state of the European Union. Warsaw is the nation's capital and largest metropolis. Other major cities include Kraków, Wrocław, Łódź, Poznań, Gdańsk, and Szczecin. Poland has a temperate transitional climate and its territory traverses the Central European Plain, extending from Baltic Sea in the north to Sudeten and Carpathian Mountains in the south. The longest Polish river is the Vistula, and Poland's highest point is Mount Rysy, situated in the Tatra mountain range of the Carpathians. The country is bordered by Lithuania and Russia to the northeast, Belarus and Ukraine to the east, Slovakia and the Czech Republic to the south, and Germany to the west. It also shares maritime boundaries with Denmark and Sweden. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Israeli Pastries
Israeli may refer to: * Something of, from, or related to the State of Israel * Israelis, citizens or permanent residents of the State of Israel * Modern Hebrew, a language * ''Israeli'' (newspaper), published from 2006 to 2008 * Guni Israeli (born 1984), Israeli basketball player See also * Israelites, the ancient people of the Land of Israel * List of Israelis Israelis ( he, ישראלים ''Yiśraʾelim'') are the citizens or permanent residents of the State of Israel, a multiethnic state populated by people of different ethnic backgrounds. The largest ethnic groups in Israel are Jews (75%), foll ... {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shtetl
A shtetl or shtetel (; yi, שטעטל, translit=shtetl (singular); שטעטלעך, romanized: ''shtetlekh'' (plural)) is a Yiddish term for the small towns with predominantly Ashkenazi Jewish populations which existed in Eastern Europe before the Holocaust. The term is used in the contexts of peculiarities of former East European Jewish societies as islands within the surrounding non-Jewish populace, and bears certain socio-economic and cultural connotations.Marie Schumacher-Brunhes"Shtetl" ''European History Online'', published July 3, 2015 Shtetls (or shtetels, shtetlach, shtetelach or shtetlekh) were mainly found in the areas that constituted the 19th-century Pale of Settlement in the Russian Empire as well as in Congress Poland, Austrian Galicia, Kingdom of Romania and in the Kingdom of Hungary. In Yiddish, a larger city, like Lviv or Chernivtsi, is called a ' ( yi, שטאָט), and a village is called a ' ( yi, דאָרף). "Shtetl" is a diminutive of ' with the meanin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yiddish
Yiddish (, or , ''yidish'' or ''idish'', , ; , ''Yidish-Taytsh'', ) is a West Germanic language historically spoken by Ashkenazi Jews. It originated during the 9th century in Central Europe, providing the nascent Ashkenazi community with a vernacular based on High German fused with many elements taken from Hebrew (notably Mishnaic) and to some extent Aramaic. Most varieties of Yiddish include elements of Slavic languages and the vocabulary contains traces of Romance languages.Aram Yardumian"A Tale of Two Hypotheses: Genetics and the Ethnogenesis of Ashkenazi Jewry".University of Pennsylvania. 2013. Yiddish is primarily written in the Hebrew alphabet. Prior to World War II, its worldwide peak was 11 million, with the number of speakers in the United States and Canada then totaling 150,000. Eighty-five percent of the approximately six million Jews who were murdered in the Holocaust were Yiddish speakers,Solomon Birnbaum, ''Grammatik der jiddischen Sprache'' (4., erg. Aufl., Hambu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nut Roll
A nut roll is a pastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. This 'log' is either left long and straight or is often bent into a horseshoe shape, egg washed, baked, and then sliced crosswise. Nut rolls resemble a jelly roll (Swiss roll) but usually with more layers of dough and filling, and resemble strudels but with fewer and less delicate dough layers. Fillings commonly have as their main ingredient ground walnuts or poppy seeds. Nut rolls can be found in the United States and in Central European cuisines. In the United States, "nut roll" is a more or less generic name for pastries of this type, no matter where they originate. Nut rolls are known also by many specific regional names, including: ''orechovník'' in Slovak; '' makowiec'' in Polish; ''potica'', ''povitica'', ''gibanica'', ''orahnjača/orehnjača'' in Slovenian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strudel
A strudel (, ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but is also common in other Central European cuisines. In Italy it is recognized as a traditional agri-food product (PAT) of South Tyrol. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry descends from similar Near Eastern pastries (see '' baklava'' and ''Turkish cuisine''). Etymology Strudel is an English loanword from German. The word derives from the German word ''Strudel'', which in Middle High German literally means "whirlpool" or "eddy". Pastry The best-known strudels are apple strudel (Apfelstrudel in German) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Milli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viennoiserie
''Viennoiseries'' (, "things of Vienna") are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. The dough is often laminated. ''Viennoiseries'' are typically eaten at breakfast or as snacks. Types Examples include croissants; Vienna bread and its French equivalent, ''pain viennois'', often shaped into baguettes; brioche; ''pain au chocolat''; ''pain au lait''; ''pain aux raisins''; ''chouquettes''; Danish pastries; xuixo; ''bugnes''; and '' chausson aux pommes''. History The popularity of Viennese-style baked goods in France began with the Boulangerie Viennoise, which was opened by August Zang in 1839. The first usage of the expression ''pâtisseries viennoises'' appeared in 1877 in a book by the French author Alphonse Daudet, ''Le Nabab''. However, the use of puff pastry came later ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kipferl
Kifli, kiflice, kifle or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking. It is a common type of bread roll throughout much of central Europe and nearby countries, where it is called by different names. It is thought to be the inspiration for the French croissant, which has a very similar shape but is made with a different type of dough. Names The breadstuff or pastry is called: *''kifli'' in Hungarian *''kipfl'' in Austrian Italy *''Kipferl'' in Austrian German **''küpfel'' or a Meidlinger roll in Vienna *''kifla'' or ''кифла'' (pl. ''kifle'' or ''kiflice'') in Croatian, Bosnian, and Serbian *''кифла'' or kifla in Bulgarian *''кифла'' in Macedonian *''kifle'' in Albanian *''giffel'' in Danish and Swedish *''gipfel'' in Switzerland *''rogal'' or ''rogalik'' (little horn) in Polish *''rohlík'' in Czech *''rožok'' in Slovak *рогалик/''rogalik'' in Russian *рогалик/''rohalyk'' in Ukrainian *'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
