These sweet and savory rugelach get rolled with unusual fillings
Pastry chef Shy Golan brings his ‘Jewish croissant’ creations to pop-up shop at Tel Aviv culinary center Asif
Add ToI as a Preferred Source on GoogleJessica Steinberg, The Times of Israel's culture and lifestyles editor, covers the Sabra scene from south to north and back to the center
Some call it the Jewish croissant, others call it rugelach, but whichever way it’s twisted, this Yiddish-termed confection is a regular feature in Israeli bakeries.
The yeasted, Israeli version — unlike the cream cheese, yeast-free version popularized in the US — will be feted this week at a two-day rugalech pop-up shop at Tel Aviv’s culinary center and cafe, Asif.
On Thursday and Friday, August 25-26, chef Shy Golan of The Jewish Croissant, will bake and sell five types of of rugelach at Asif.
Those options may include his usual recipes of Manhattan cheesecake and streusel, double chocolate, coffee and brownies, halva and pistachio or nougat and salty peanuts.
Golan’s unusual rugelach were created and honed during his recent stint in New York City, where he spent several years perfecting his craft.
Golan, who calls himself a “rugelachist” on Instagram, also makes savory rugelach, stuffed with pickled salmon or rolled with garlic, parmesan and thyme, which will be picked from Asif’s rooftop garden.
The Asif pop-up sale will go from 9:30 a.m. on both days until the rugelach run out.
Golan sells his rugelach, babka and mini brioche from his bakery on Tel Aviv’s Montefiore Street, where he hosts workshops for making rugelach and krembos. He also deliver his pastries as far as Netanya.
The Jewish Croissant, 21 Montefiore Street, Tel Aviv
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