When you think "amazing pastry" I know, you think Paris or Vienna. You don't think Queens, New York. But hey, that's where my grandmother came from and she made truly addictive rugelach and would present it at holiday meals to the delight of everyone. This in no way diminishes the awesomeness of other rugelach (ahem, Mrs. Wheelbarrow) which can be found all over the internet. All I can say is these do more than hold their own; the dough is practically all fat, so what more can I say? You need to refrigerate the dough as you work or it will simply melt into your work surface.

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