Though rugelach is enjoyed year-round, this fruit-and-nut dessert is
especially popular during Hanukkah. Cream cheese in the dough, which is chilled for
hours before it is rolled out and filled, makes for an extra-flaky crust.
If eating pie leaves you yearning for more crust, here's your dream dessert: Flaky, golden-brown pate brisee disks are layered with jam, then pasty cream that has whipped cream and sliced strawberries folded in, and stacked four-deep. Making the disks is easy -- just roll out the dough into rounds (no need to fit it into pie plates or crimp edges), sprinkle them with sugar, and bake. The whole thing is chilled overnight like an icebox wafer cake, for easier slicing.