The World’s Best Rogelach

You can easily find recipes for these Jewish, filled crescent cookies—but not for ones this good. Ruth Cousineau really knows what she’s doing. Her trick: “Don’t overmix this dough—as soon as it comes together, that’s it!” The result: a tender, buttery pastry, with a beautifully flaky texture.

Rogelach never taste as good as when they’re freshly baked. If you’d like to freeze them, freeze them shaped, but unbaked (through Step 4). Then place them, still frozen, on a baking sheet, de