After my disappointing and messy attempt at rugelach last Tuesday, I wanted to take a different approach with the other half of the cream cheese dough. First, I decided not to roll up, slice, or “fill” the dough before baking. This meant keeping the rugelach dough flat, intact, and open-faced during baking with the fillings resting nicely on top. Second, I used apple butter for the spread instead of too-easily-burnt jams. Finally, I left the cutting for after the baking was finished. With these modifications, I hoped for a chewy cookie that would be ooze-free, burn-free, and unfurling-free. And, what luck! I got these sweet little bites with no messy spillage!