🔕 🔔

My Basket ()

All questions

What are currants? Can something else be used as a substitute when making rugelach?

asked by Pamela731 over 3 years ago
6 answers 5401 views
8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo

Monita is a Recipe Tester for Food52

added over 3 years ago

Currents look like raisins; just smaller. You can absolutely substitute with any dried fruit, especially raisins

C960200d 452b 4479 8755 fa8c5bdc8839  146
added over 3 years ago

Monita has it right. Purple raisins are the closest substitute, but diced, dried figs could also be a tasty substitute with a slightly different flavor.

25438297 7c5f 449f 85c8 6d14e78bbcc4  susan.streit

Susan is a Recipe Tester for Food52

added over 3 years ago

Figs sounds like a great idea! Golden raisins and dried cranberries would also be an option.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

Margie is a trusted home cook immersed in German foodways.

added over 3 years ago

To answer your first question, currants are a grape cultivar--and one of the oldest grapes to be used as raisins.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

Pegeen is a trusted home cook.

added over 3 years ago

As explained above, currants are smaller than raisins. I don't think raisins are "too big" for rugelach but if you wanted to be picky, you could snip raisins or other dried fruits with a scissors into smaller pieces. Spray the scissors blades with some vegetable cooking spray to keep the dried fruit from sticking.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added over 3 years ago

Truth is, Rugulach can be filled with any preserves you like. Apricot is a big favorite, also raspberry. Boysenberry is my favorite! Chopped chocolate is also very popular. The traditional rugulach has cinnamon, walnuts and currants. If you use raisins in this combo, chop them teeny (like currants). But you don't need nuts, or cinnamon or raisins to make delicious rugulach. Imho their true deliciousness lies in the dough you use for the cookie. I make Maida Heatter's recipe of a cream cheese cooky dough. I don't like the ones with yeast.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.