Rugelach is a cookie that looks like either a tiny cinnamon roll or a croissant, but instead of being soft like a pastry, it has the crispy-crunchy texture of a cookie. It's a favorite in the Jewish community and originated in Hungary. The original dough was made of yeast and yielded a soft pastry, but once the recipe reached the United States, it changed. The Rugelach we see in the American recipes today leaves out the yeast, and adds cream cheese for rich dough.

Making rugelach is pretty easy. The ingredients come together in a food processor to make the dough. For my rugelach recipe, I like to cut my dough like a pie and roll up each triangle like a croissant. They're a cute addition to the holiday cookie platter and they're so much fun to make!