When I first moved to New York, I discovered a baked good called Rugelach. It was an Eastern European Jewish treat presented as a biscuit but had more in common with a mini croissant.
The pastry was flaky and buttery with a filling that could go wrong with anything from fruit to chocolate. Nuts and cinnamon were also traditionally added.
The rugelach (pronounced roo-guh-laak) could be bought at any grocery store since they were a common item for many New Yorkers. Every week I would buy a large bag. . .
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