Can we talk rugelach?

This topic -- where to find good rugelach -- comes up periodically, but it's been awhile, so perhaps we could revisit it.

The rugelach I grew up on is what was sold at Lederman's Bakery in Newton Centre, Massachusetts. The bakers there -- Sam, Walter and Morty (that really was their names) -- made rugelach by rolling out big sheets of dough, adding the fillings (at Lederman's, the choices, IIRC, were chocolate, raspberry and apricot), and then cutting the sheets into strips which were then rolled into small tight logs and cut lengthwise into two-bite pieces. In NYC, I more commonly see rugelach where the dough has been cut into triangles and then rolled into small crescent shaped pastries. I do sometimes see the Lederman's style of rugelach, but it tends to be much larger squares rather than the two-bite pieces that Lederman's sold. Bread's Bakery sells the crescent variety. Russ & Daughter's sells the square variety.

So while I'm mostly interested in learning where to find the absolute best rugelach in NYC, irrespective of which style, I'm also interested in hearing anything interesting people have to offer about the different styles. Is one more traditional than the other? Are the different styles from different parts of Europe? Ok, but mostly I want to find the best!