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Best Kipelech (Rugelech)

Parve Parve
14 Servings Serving Icon
3 Hours Preferences Icon

Submitted by Yittele Margaretten


This recipe went through the Holocaust. My great grandmother gave me this recipe 25 years ago. I still make it quite often. It is the best kipelech I ever had. I always have it in the freezer, if I want fresh, I just warm it up in over for 10-12 minutes at 225. It is a job just like all rugelech recipes. But these are heaven. My great grandmother and my grandmother and my mother – all 3 are number 1 balabustas. This recipe and a lot more recipes I would say are like a yerisha and became a staple in my home. Old school recipes, traditional, original, no fancy stuff or hard to find ingredients. It is doable in every kitchen.



Prepare four lined cookie sheets.


Put the yeast in one cup seltzer, let stand until dissolved.


Combine flour, margarine, sugar, eggs, yolks, dissolved yeast  and mix on slow speed. Mix well until forms into a dough.


Divide the dough into 8 pcs. Roll out each dough thin but not see-through. Put 1/8th cup of oil onto each dough and shmear nicely just to coat the dough with oil so it gets a shine.


Mix the rest of the cocoa ingredients together, then divide into eight plastic plates so each dough gets same amount of cocoa. Put one plate of cocoa onto each dough, with a spoon. Spread the cocoa on the dough covering most of the dough.


Cut the dough with a knife. Cut the dough into 16 thin pizza slices. (eight times) (You cut from center top to bottom, right to left, just like a pizza pie which has eight slices. Every slice is cut in half which gives you 16 slices.) Roll each piece to form the kipele, seam down put on lined cookie sheet.


Shmear with eggs. Bake at 425 degrees Fahrenheit for 10 minutes and change to 350 degrees Fahrenheit for another 10-12 minutes till nice brown color, not too dark. Don’t overbake.


Freezes well.