Adapted from http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&... , we replaced the filo dough with a thin pizza crust, baked it as one large sheet, and cut it apart after baking. This cuts down on a lot of the per-piece work.

We also spread some olive oil on the crust before placing the topping on top.

For some reason, I got on a baking kick this week. And I decided to make rugelach. Rugelach is a jewish pastry, sort of. Like all "jewish" foods, its a European thing, brought to America first by Jews, and adopted into Jewish culture. I like them, and I thought I'd try and make them.

All of the recipes sounded a little hard, but it actually turned out to be a snap. I primarily used these two recipes.

From http://www.epicurious.com/recipes/food/views/Thai-Spiced-Watermelon-Soup...

For soup
5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk*
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste

For crab