[5] Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.

[6][7] Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege,[8] possibly a reference to the Battle of Vienna in 1683.

Alternatively, some assert that the root is rugel, meaning "royal", possibly a reference to the taste.

The different fillings can include raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed, or fruit preserves which are rolled up inside.

In recent years, chefs have introduced savory versions of these pastries, filled with chicken and schmaltz or salmon and boursin cheese.