“Rugelach” Redux

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!

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48 Comments (+add yours?)

  1. Food,Photography & France
    Mar 14, 2012 @ 06:10:54

    Now they look great. Your photography has suddenly taken a huge leap forward. Have you invested in a new camera? What’s happened? Congratulations.

  2. Norma Chang
    Mar 14, 2012 @ 06:22:53

    Congratulations!!!!! Rugelach looks great, I like this version much better, I guess it is a lot easier to assemble and less mess to clean up.

  3. Rufus' Food and Spirits Guide
    Mar 14, 2012 @ 06:34:38

    OK, I still think those looked good. But you know these do too!

  4. Cher
    Mar 14, 2012 @ 06:52:25

    Very clever & practical 🙂

  5. Three-Cookies
    Mar 14, 2012 @ 06:56:37

    Thanks to your innovation the original recipe will probably be redundant soon:)

  6. Louise
    Mar 14, 2012 @ 07:02:50

    If I were ever to attempted Rugelach, which by the way I love, the whole neighborhood would know it because if I didn’t burn it, I’d probably be beating it into deliciousness which of course wouldn’t happen. You did GREAT both times and I wouldn’t mind a nibble at all!!!

    Thanks for sharing, Yummy!!!

  7. Mary Hirsch
    Mar 14, 2012 @ 08:23:38

    Good for you for your “try, try, again” attitude.

  8. Baking is my Zen
    Mar 14, 2012 @ 09:20:28

    Great idea!!

    ~Carmen
    http://bakingismyzen.wordpress.com

  9. maha
    Mar 14, 2012 @ 09:34:57

    1st time iam seeing this..looks yumm.vl try 2 make this 4 sure..thanx 4 sharing dear……
    Maha

  10. Ronda
    Mar 14, 2012 @ 09:43:01

    Yes! Make it your way! Looks yummers!

  11. Amanda
    Mar 14, 2012 @ 10:15:54

    You are so funny to not quit until you were happy with it. I get the same way very often and you might as well with extra dough in the freezer! What a brilliant idea to just skip the rolling up step, they look delicious. But I also thought your first attempt looked delicious!

  12. Alice
    Mar 14, 2012 @ 11:22:04

    well you just might have motivated me to try these again with some modifications…. just might wait until closer to the holidays at the end of the year though. 🙂 So I guess you can say you like these now, huh??? 🙂 Great job!

  13. Jana
    Mar 14, 2012 @ 11:33:55

    Thanks for sharing, it looks so good!!
    Un besito!
    http://janakitchen.blogspot.com

  14. Geni - Sweet and Crumby
    Mar 14, 2012 @ 12:51:04

    So terribly YUM! Great redux!

  15. spicegirlfla
    Mar 14, 2012 @ 13:44:50

    Hey…I think you came up with a great idea here!!!

  16. Choc Chip Uru
    Mar 14, 2012 @ 13:55:37

    I love how you changed around a recipe into such a beautiful mini bite! Looks scrumptious 😀

    Cheers
    Choc Chip Uru

  17. Caroline
    Mar 14, 2012 @ 14:43:05

    Oh man, yes please! these look fantastic!

  18. TrafficDiva
    Mar 14, 2012 @ 15:10:15

    Apple butter?! That sounds like a new product at Bath & Body! Indeed, very clever thinking on your part. Not sure what you mean about last week’s batch..both look AMAZING!!! =) Atta Girl, Yummy!

  19. Purely.. Kay
    Mar 14, 2012 @ 15:12:20

    I have never heard of Rugelach… ever. So I think it came out looking good. You make great food

  20. Mireia
    Mar 14, 2012 @ 16:15:02

    What a great idea!

  21. Heather
    Mar 14, 2012 @ 16:32:18

    This makes me so happy to see! I’ve been wanting to play with that delicious dough again and was trying to think of what I could do without it turning into another rugelach mess. This is great!

  22. Thu
    Mar 14, 2012 @ 16:50:44

    I love your attitude! I always tend to give up when I try out a new cooking recipe, and that’s once in a blue moon =)

  23. Reem | Simply Reem
    Mar 14, 2012 @ 16:52:07

    These look good… You know that right!!!
    I like your approach in tackling the dough… Apple Butter never tried this, will be on look out.

  24. Baking Serendipity
    Mar 14, 2012 @ 17:53:45

    I love when recipes come together after a whole lot of hard work! This looks fantastic…and the apple butter sounds even better than jam 🙂

  25. thekalechronicles
    Mar 14, 2012 @ 18:26:37

    They look like mini-pizzas!

  26. Simply Life (@SimplyLifeBlog)
    Mar 14, 2012 @ 19:34:42

    I’ve been wanting to try apple butter- these look great!

  27. Betty
    Mar 14, 2012 @ 20:17:03

    Apple butter sounds great in these! What a wonderful variation of rugelach- I think I might like these even better than the originals. 🙂

  28. JamieAnne
    Mar 14, 2012 @ 20:37:22

    This looks really good. How smart you are to lay it out flat.

  29. filingawaycupcakes
    Mar 14, 2012 @ 21:09:51

    This is lovely, I am glad everything worked out!

  30. Cakelaw
    Mar 15, 2012 @ 01:50:19

    Yum – love this version.

  31. kitchen flavours
    Mar 15, 2012 @ 05:46:36

    These look lovely! And looks absolutely delicious! Great with a cuppa tea!

  32. bitsandbreadcrumbs
    Mar 15, 2012 @ 07:19:16

    I just want to reach in and grab one of these!

  33. Elaine
    Mar 15, 2012 @ 07:46:23

    I thought apple butter might be good on the rugelach dough. What a great idea to bake them this way. They look perfect!

  34. Lisa Nocera (@LisaNutrition)
    Mar 15, 2012 @ 08:25:36

    I love this method, It’s perfect b/c it’s quick and easy. Rolling them into little shapes takes one more step longer to eating these yummy goods!

  35. Liz
    Mar 15, 2012 @ 09:18:28

    Great idea!!!! That dough was magnificent…and this sounds so much less stressful than those wretched pinwheels 🙂

  36. Just A Smidgen
    Mar 15, 2012 @ 10:30:47

    What an excellent idea to use apple butter!!

  37. vianneyrodriguez
    Mar 15, 2012 @ 10:31:11

    apple butter, great idea!!!

  38. ohfishiee
    Mar 15, 2012 @ 10:34:12

    congrats on your new creation 🙂 it looks much better and of course im looking forward to some good, yummy ones

    Latest: Malaysian Version of “International”

  39. Ameena
    Mar 15, 2012 @ 10:41:19

    Apple butter sounds like a fantastic way to make these unique. Gorgeous photos my friend!

  40. Anna @ the shady pine
    Mar 15, 2012 @ 16:13:43

    Great work…I love that you didn’t give up on it and came back to give the recipe a new twist!

  41. Chaya
    Mar 15, 2012 @ 18:28:32

    I like rugelach dough but rarely play with it. You have inspired me, yet again,

  42. Miriam
    Mar 15, 2012 @ 20:48:23

    You are so awesome for this! Miriam@Meatless Meals For Meat Eaters

  43. Terra Baltosiewich (@CafeTerraBlog)
    Mar 15, 2012 @ 21:22:31

    Looks pretty fantastic to me!!! Two is a charm right? Hugs, Terra

  44. Janet Rudolph @ DyingforChocolate
    Mar 15, 2012 @ 21:55:53

    I love foods that morph into other foods.. Looks terrific –with all the same great ingredients. Good job!

  45. Anita Menon
    Mar 15, 2012 @ 23:01:50

    sounds and looks delightful!

  46. sally
    Mar 18, 2012 @ 20:32:26

    Very creative take on rugelach! Yum!

  47. Baker Street (@bakerstreet29)
    Mar 19, 2012 @ 05:11:04

    Using apple butter is such a fantastic idea.

  48. steph (whisk/spoon)
    Mar 22, 2012 @ 18:59:36

    Rugelach bars– I like that!

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