Rugelach

This ever popular Jewish pastry can be made with a whole quantity of dough or using leftover trimmings from other pastries. I have still never eaten a rugelach baked anywhere but Margot, though have often carefully examined images of the rugelach of the bakeries of Tel Aviv and New York. Leavening rugelach with sourdough makes the pastries less than traditional, and possibly completely unique to Margot, but the shape and filling is familiar. They are small