Rugelach

One of the most popular little pastries in the New York area, rugelach (pronounced rug-luh or rug-guh-luh) has as many variations as there are bakers who prepare it. Basically, it is made from a sour cream or cream cheese dough rolled thin and sprinkled with sugar (white or brown); cinnamon; raisins or currants; and nuts, usually walnuts. Then the variations begin: a layer of apricot jam, a few chocolate chips, some melted butter brushed on the dough—the list goes on and on.

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