Yeast vs. Cream Cheese in Rugelach
I'm trying to decide between a yeast or cream cheese dough. Will yeast dough produce a cookie or flaky texture? Or is it more about the layering of the dough into a box (a la croissant) that produces the flaky result and yeast v. cream cheese doesn't matter? Also, for anyone who's tried both sour cream and cream cheese doughs, any difference and if so, why the preference?