They are little tube-shaped pastries usually made with a cream cheese dough. They resemble small croissants when they’re rolled, small cinnamon buns when they’re cut. Nuts or raisins with spices are the most common fillings, at least in my experience, though they’re wicked good when they’re filled with chocolate or marzipan. Just about any sweet pastry filling can work in rugelach so long as it won’t entirely melt and run out during baking. Rugelach are best known as a Jewish delicacy, though where I learned to make them — Chicago’s North Shore — non-Jews have been wise to them for decades and snap them up whenever they get the chance. The name “rugelach” is Yiddish and means something along the lines of “little twists” or possibly “little horns”, which would also make sense.