Rugelach is a small, crescent-shaped pastry from Ashkenazi Jewish baking traditions in Eastern Europe, made by rolling a sheet of dough into wedges, spreading each with a filling, and rolling from the wide end to the point. The dough is traditionally cream-cheese or sour-cream based, though older versions use a yeasted dough; common fillings include cinnamon-sugar and nuts, chocolate, or fruit preserves, with savory versions using cheese or herbs. It's a staple of Jewish holidays such as Hanukkah and Purim, and of Sabbath and everyday baking, and has since become widely popular in general American bakeries. Rugelach keeps well and is typically served alongside tea or coffee.