Peach pecan rugelach
When I first moved to New York, I discovered a baked good known as rugelach. It was an Eastern European Jewish treat that was presented as a cookie but had more in common with a miniature croissant.
The pastry was flaky and buttery, and it had a filling, which could skew anywhere from fruit to chocolate. Nuts and cinnamon were traditionally added, too.
You could buy the rugelach (pronounced roo-guh-laak) at all the grocery stores, as they were an everyday item for many New Yorkers. Each week, I’d buy a large bag . . .
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