In New York, where great rugelach are hard to come by, you might never think to look in Harlem. And even if you know where, "when" can be problematic: On the day I stopped in, less than a half-hour after that morning's batch had left the oven, a half-dozen ($3.90) were all that remained. Baked from a cream cheese dough (I believe) that's rolled with nuts, raisins, sugar, and perhaps cinnamon, Lee Lee's rugelach are meltingly flaky and soft; in my hands, the last of the batch didn't last long.
Also at Lee Lee's: honey-nut pound cake (slice; $2.50), cinnamon danish ($1.75), and a lunchtime-only chicken soup that I haven't tried, and that reportedly draws on the baker's Caribbean roots.
Lee Lee's Baked Goods
283 West 118th St. (near Frederick Douglass Blvd.)