Rugelach

Ashkenazi in origin, the Jewish pastry known as rugelach is made by rolling a triangle of dough around a filling, resulting in crescent-shaped pastries. Alternatively, the dough can be rolled in the form of a strudel or a nut roll which is then sliced prior to baking. The dough can be made with sour cream or cream cheese, but the dairy ingredients can be omitted, while the fillings can vary from nuts and raisins to fruit preserves. These delectable pastries are traditionally eaten on Hanukkah, but they can also be bought all year round in cafes and bakeries.