One dough : a thousand pastries (or pastry possibilities). Use this 1,2,3, quick dough to make miniature schecknen, rugulah, coffeecake, kolache, you name it. Let it rise a bit -you have Danish; don't let it rise - you have crisp, buttery pastry. A wunderkind dough. Btw, my trick with rugulah is to use sugar (coarse or regular) on top, before baking. It gives the pastries a lovely professional look.