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.
Leftover batter may be reserved for other vegetables such as red bell pepper strips, zucchini spears, steamed broccoli florets, or very thinly sliced sweet potato. Batter and fry in batches until crisp and cooked through, 3 to 5 minutes. Drain on paper towels and season with salt.