Meats and Sweets: Roladin Rugelach

After two months of living in Israel Andrea and I feel that we can safely call ourselves rugelach connoisseurs http://en.wikipedia.org/wiki/Rugelach (primarily in chocolate form). Rugelach and rugelach cakes (a giant rugelach in the form of a cake) are as common here as Oreos are in North America. For people like us this is a very dangerous thing. Since we both love these mouth-watering pastries, and live in a city where bakeries and delicious prepackaged cakes are as plentiful as the cats, we felt that it was our duty to find the best rugelach in Tel Aviv. I am sure that those of you who think you “know” Israel are scoffing at our attempts to seek out the perfect chocolate rugelach in Tel Aviv. Why? Because everyone knows Marzipan in Jerusalem is the best. It is true, Marzipan is pretty incredible…HOWEVER, we have finally found an alternative for those Tel Avivians who don’t want to schlep 45 minutes to Jerusalem every time those munchies kick in…Roladin.

Roladin’s chocolate rugelach cake, and individual pastries are flawless: moist, buttery, flakey dough, chocolately but not too overwhelming. I have already had this cake twice and I still cannot use the word “moderation” and “Roladin” in the same sentence. While Marzipan makes the most ridiculously moist rugelach I have ever tasted, Roladin’s offers that same moistness but with a delicious flakey buttery dough. The butter (aka the “crack component”) adds a croissant-like aftertaste which will keep you going back for more until the plate is clean enough to see your chubby face in the reflection (or until the sugar rush starts to kick in). My roommate who doesn’t even like chocolate or rugelach could not restrain herself!

Since Roladin is also known for their wide selection of sufganiot (donughts with filling), we felt obligated to try something. The chocolate filled doughnut topped with chocolate frosting and rainbow sprinkles that we decided on beats any sufganiot I have ever tried. The dough was perfectly moist and sweet, light but not too airy. The filling was made from Israeli chocolate spread (like nutella minus the hazelnut). I don’t usually go for the sufganiot because the filling is either too overwhelming or way too sparse—this doughnut had just the right amount of chocolate.