Rugelach

Ashkenazi Jewish communities of Central Europe (Poland, Ukraine, Romania) — brought to the United States by immigrants in the late 19th and early 20th centuries; the cream-cheese dough version is a New York innovation

Crescent-shaped rolled pastries of Ashkenazi Jewish origin — made from a cream-cheese pastry dough that is distinctly rich, tender, and slightly tangy, filled with jam, walnuts, cinnamon sugar, raisins, or chocolate, rolled from the outside of a circle to the centre point to form a small crescent, then baked until golden. The cream-cheese pastry is the technical breakthrough that distinguishes rugelach from similar European pastry crescents: the cream cheese's acidity tenderises the gluten, the fat content enriches without heaviness, and the slight tang provides a flavour contrast to the sweet fillings. New York Jewish bakeries have made rugelach a year-round comfort pastry; Israeli bakeries produce a larger version. The dough can be frozen and baked from frozen with excellent results.

Eaten as a sweet snack or dessert with coffee or tea; at Hanukkah, Rosh Hashanah, and year-round in Jewish bakeries; freezes and defrosts excellently; pairs with café au lait or black tea