Rugelach-crescent or rectangular in shape?
I've been craving rugelach A LOT recently and plan on making it for the first time this holiday season. I've found different recipes for it over the internet and all of them are rolled into crescents. I've only had it where they've been cut into rectangles. Is there a reason for the difference? It maybe trivial but I would like to know the reason for this.
By cut into rectangles, what do you mean exactly? At the bakery I used to work at, they made them sort of like cinnamon rolls, except as if they were set on their sides.
It is easier to roll and cut the dough when it is in a rectangle than it is to a round. A round shape is more traditional.
I bought some at Whole Foods two weeks ago and they were like Katie Nell stated above, like cinnamon rolls on their sides, but in a smaller piece. I also had some at a bakery in Philadelphia about 5 years ago and they were in this shape as well. It's like the dough is rolled out flat, the filling is spread in it and then the dough is rolled up like a rouglage and then cut into small pieces and then baked.
My mother would roll it in a long tubular shape and then cut it into pieces.
Possibly, the cut pieces resemble a "a rounded rectangle"