Where is it written that rugelach has to be a dessert? Why not a savory hors d’oeuvre? A “Jewish cousin” of a croissant, rugelach is of eastern European origin, made with a rich flaky cream cheese pastry that lends itself not only to fruit and chocolate fillings, but also to savory combinations. Think about rugelach with cocktails or soup, rather than coffee and tea: open your fridge, your pantry and your mind. Invent your own recipe with a tomato basil pesto, an olive and fig tapenade, or a mix and match of garlic and prosciutto, goat cheese and walnut, or cheddar and bacon. Like pizza dough, rugelach pastry is open to suggestion, very forgiving and always delicious.

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