By Elizabeth Karmel
The Associated Press
My sister, Mary Pat, is the born baker in the family. She has a sweet tooth that she has polished into a fine baking skill. Everything she makes is delicious, but she is famous for her rugelach.
As is common with rugelach, the recipe is passed down from family baker to family baker. This recipe originally came from our cousin Vera, but my sister has lovingly tweaked it to make it her own. It is made with sour cream instead of cream cheese, making the pastry lighter and flakier than most rugelach.
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