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Friday, January 15, 2010

BABY RUGELACH-HAVE THE CAKE BAKES A BUTTERY TENDER MELT IN UR MOUTH COOKIE THIS MONTH



A BUTTERY TENDER MELT IN YOUR MOUTH COOKIE

Am very thrilled with this months choice of RUGELACH by MICHELE at HAVE THE CAKE though when i first read about it i was so lost with something i had never had nor heard about and there was i shooting questions evrywhere and yeah googling way.....




Thanx a ton Michelle for introducing this to my little far away world and i so love ur stori of a little girl(u)festing on these gorgeous melt in ur mouths as ur grandmom baked with all her love.... 


And there were 2 kinds of rugelach,as u see here,some the pinwheeled ones and some with rolling a round and cutting pie kinda wedges and rolling 'em around but all the dough crusts were almost the same give or take the addition of sugar.


The recipe at have the cake suggests a pie crust and i did wonder if i should go in for my all butter pie crust but all the pics  i saw had a different story and yeah i stuck to this cream cheese dough ......





Most of the site i checked have similiar recipes ,infact of the lovely cookie or pastry crust is a ever so flakky and light (as in texture) butter & cream cheese dough

These are the site's i went thru were at INA GRATENS RECIPE HERE , DEB AT SMITTEN KITCHEN WITH HER PERFECT PINWHEELS HERE (every one of my were different ) and KAF HERE


And finally but not the least but one of the first sites PETE'S BAKES, i hopped by which really hellped me in getting a clearer pic of rugelach thats neither seen or eaten in my part of the world and Joanne(of eats well with others)too suggested the same site and gave a me a few inputs coz though most sites said it as a cookie the original recipe ,on Have d cake said pie crust which for me would be my all butter pie crust whereas most here have a cream cheese butter flour crust or cookie dough,i chose to make it the sweeter way by adding a bit of powdered sugar and there i was...



Now lets begin working with the lovely cookie dough first
8oz cream cheese
2 sticks (250 grams butter)
1/4 cup icing sugar(optional but i think i would increase this quantity the next time)
2 cups sifted flour
1tsp(or2)vanilla extract(i know it aint authentic but would love to try this some lemon zest too)

1. Set the cream cheese and butter in a bowl so that its really soft ant then cream well with extract if using till fluffy.


2.Add icing sugar and beat in well.


3.Now beat in flour to 3 to 4 batches and work to a lovely dough.


4.Roll into 2discs,wrap in butter paper and then cling wrap and refrigerate for an hour(well i did for almost a week)


Now to begin with the actual cookie making...
I just divided the dough into 2 (i halved the above recipe)- 
tried pinwheels with a mix of blueberry and strawberry preserve/jelly /jam where u roll the dough into a rectangle say 1/8 th inch-i jus rolled it comfortable enough not to break and had to refrigerate it later-maybe coz its been a real warm day here today...


THESE WERE MY PINWHEELS -Oh yeah they could have been bigger but i heard someone exclaim aloud that good things come in small packages... :-)))and i overdid the jammy part but we love it this way...


The second disc i rolled into a not very perfect circle and kept it in the refrigeration awhile...cut 'em into very uneqaul wedges-like u would for a pie (yes gurls this is absolutely easy even for my kinda not too perfect baking) and a few were stuffed with CHOCOLATE /JAM/JELLY CINNAMON SUGAR...then the wedges rolled ,begining with the larger side and rolled the cookies too in CINNAMON SUGAR for a little traditional touch.(for the chocolate i used ,milk chocolate callets)


And i baked them to a GOLDEN BROWN as KAF says....took my oven around almost 45 mins(yeah it takes time to fire up-dont know why...)

 


The options are really endless with this one,i mean u can do so so muc..maybe a jam and ur fav nut taosted and chooped filling...an apricot preserve for a traditonal touch...and loads of chocolate chippys with sugar...and maybe lemon curd too...have to try it out all the options and wont be suprised if i bake these again before the month ends......




These are so so so so good and buttery and flaky-loved them...have had or seen them first time in my life and would love to introduce these around someday




Why did i call 'em baby rugelach...coz they are so so cute(even before going into the oven) and so tiny and delicate and come with a stamp handle with care-the pinwheels ie..specially since i overloaded the jam...


And every single one was a different shape-all very cute...even my dear non cookie lovers around loved these melt in the mouths.







The next time i surely plan to picture these step by step.





32 comments:

  1. Hello!

    Great job on the rugelach. I've never made my own. I love them filled with raspberry or cinnamona dn nuts. Mmmm.

    Btw, thanks for stopping by my blog and commenting! :) Happy Friday!
    ~ingrid

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  2. Ohhh, these look wonderful! I can almost taste them - so buttery and tender and delicious. :-)

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  3. Delicious my dear! I just made mine yesterday and loved the way they came out. I'm so glad you made your own dough. I just don't htink that the pie crust would have compared. Your fillings are fantastic! I especially like the chocolate filling. Excellent choice!

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  4. Yumm!! This looks delicious! I'd love to have one with Nutella!

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  5. it's just not fair, you left me salivating like a dog. This is delicious.

    Is there some left????? hihihihihi

    Kisses

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  6. waw un seul mot magnifique, j'adore
    bonne soirée

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  7. UAU!!"Winnie", que receita wonderful :D (estou melhor no inglês?hehe)
    É um biscoito(cookie) e qual é o recheio? Fruta?
    Parece uma delícia! :)
    ...
    Desculpe pela minha "cartinha" (post) que você não entendeu. Eu escrevi como as pessoas falam no Estado que eu nasci.Não se preocupe porque as minhas outras amigas de blog também não entendem..hehehe...pessoas que tem fazenda (farm/ ranch) falam dessa forma (talk this way..:/ não sei escrever em 'english'hihi)
    ...
    "coméquítátudupuraí"
    "como é que está tudo por aí"
    (like everything is there)(em inglês??)
    =>attach words:
    "likeverythingistherr" :D :D
    you learned? => must train....hihi
    You live on the farm??! :D :D
    (write well is to play)
    Meu inglês é "horrible" - heeeeelp me!! :D

    Vou colocar os selos (awrds?) no blog!
    Um kisses for you e for mother, ok?
    Your friend do Brasil!

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  8. "Winnie",
    Você pode! A Sandra que falei no blog, quer uma receita de bolo (cupcake) e vai escolher a melhor.
    Ela vai dar um presente!
    Você é chick!! :D:D sabe fazer cupcakes da América...uau! Tem que ir no blog dela e mandar a receita no email que está escrito lá no blog.
    Um beijo! One Kiss! :D

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  9. Wonderful job on the rugelach. I adore these treats and haven't made them in forever. I love the ones with cinnamon, sugar, and nuts as well as the ones with apricot filling. Ah, heck, I like the chocolate, too. I've never made them in a pinwheel shape. Wish I had one or two...dozen.

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  10. Magnifiques biscuits. J'aime beaucoup.
    See soon

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  11. My goodness.. your rugelach look gorgeous!! I want to try them right away. I love the description of them as well. What absolutely wonderful photos!

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  12. Lovely Rugelach! Can I have few, please ;-p?

    Cheers,

    Rosa

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  13. Olá linda Mia, tu és um espectáculo!!! Fazes cada receita deliciosa!!! Ficaram maravilhosamente bonitos! Apetece mesmo comer :) Parabéns!
    Um grande grande grande beijinho para ti linda, e um fim de semana maravilhoso! :)

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  14. Ola Isabel,agradessa para palavres gentias...bejinhos e amor ....

    Oh ROsa..u can have 'em all-actually will abke a batch jus for u...

    Oh so sweet-thanx Donna...love that pat..i do.

    Thanx Saveurs-yeah will cya soonnnn...

    Oh Arlene-will so gladly bake u a batch-yeah i would have loved to bake 'em with apricot and i will soon but have so much of home made and store bought colorfull jam/preserve around specially jus for cookies.

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  15. Oooh mia Vinni..tu es uma joy-cute e adorable e pessoa tao boa quetocca mia vida....o seu ingles e engrasada menina....Nao a nado malo com a perfecto potuguesa que tu escrevas-eu fala
    portuguesa e casa mais nao tenha pratica em falar e escrevera e nossoportuguesa e goa e pocque differente nao e?e colonial.
    Eu gosto muitissimo de portuguesa brazileira e te mia amiginha Vinni tambem...Muitos bejinhos grandos e abracos de winnie de pooh,
    amor

    Sim sim estou estudanto..(am learning)e......you bring a smile on my lips that touches my heart......

    Ha HA Larana,i really wanna send u some right away...or maybe we bake it together soon....

    Aux délices des gourmets-eu j'adore rugelach ....

    Talitha,ofcourse nutella would be right in the next time ,maybe alongwith a spread too...

    AM so looking foward to ur rugelach Joanne...yeah we dont get off the counter ready doughs very much out here and i so love baking from sratch....thanx for all ur leads.

    Oh Rambling tart hope to see u bake some soon too..

    Oh Ingrid ,i loved ur blog and love ur raspberry,cinnamon and nut combi....

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  16. OMG!! They look amazing. 2DIE4. Scrumpdiliumptious.

    Lovely blog Ingrid.

    Cathy

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  17. Oh my, these rugalech look so delicious and moist! I am drooling over the pictures right now. Thanks so much for stopping by my blog; I am sure glad you did because now I have found yours, which is a wonderful space with great recipes and warm writeups. I'll surely be coming back for more.

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  18. Simply gorgeous and you took wonderful pictures. I don't mess with dough too often, but this is pretty inspiring.

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  19. Thanks a lot for dropping by my blog and for your sweet lovely comment. You have a great blog with lovely recipes and beautiful photos:) The Cookies look really good and tempting:) Will be following you...have added you in my blog-roll

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  20. Boa amiga!
    Ainda não conhecia o teu blog.hoje foi a primeira vez que o visitei, agradou-me imenso o que vi.parabéns por ele e pelas fotos estão lindas
    bjs docinhos

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  21. Adorei este blog!!!
    Estes cookies são mesmo uma tentação dos Deuses!

    http://cocoebaunilha.blogspot.com

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  22. your baby rugelachs are siii cute! just as adorable as your very colorful blog! i have never made pinwheels before and i am not about to try because i think i would make a mess of my kitchen and my mom will holler at me!(even if i do clean it up)

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  23. Have seen these on Pioneer woman's...love it. Will have to try it someday!

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  24. I was here before and tried several times to leave you a message... :) I got lost in your bakes, but the reason I couldn't post a comment was because blogspot was acting up.

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  25. Thanx Cathy,i actually thought i wouldn pull this one off.

    Oh PJ,i loved ur lovely blog too and will be there very often too coz u have some gorgeous recipes on ur lovely blog

    Ha ha Nicole,i didn even think id be able to manage the pinwheels(my second time -d first being with nutella last june but didn blog at that time)-but u jus begin and go with the flow and it comes by so so easily.

    Rachana u have a great blog urself and yeah adding u to my blog roll as well.

    Ola Irene,que linda ese tu,ainda nao conhecia o teu blog tambem mais hoje ja e adorei mutio.
    Muitissmo obrigado docinha Amiginha Irene
    Bejinhos e boa semana

    O Patricia,teu blog e lind menina,muitissimo linda....
    bejinhos

    Ha Ha Ha,thanx a ton Amy.
    U know u jus go with the flow and its so so easy(with the help of the freezer every now and then and yeah every pinwheel looked different and every wedge was a different size :-)))) )

    lm my moomy rite hand in the kitchen and do all the cleaning and cutting and clearing up so u know what happens if i make a mess :-))))but honestly this is pretty easy.

    yeah kitchen butterfly u must try it-is the pioneer woman recipe the same.

    Oh Raaga i have a prob and get stuck with blogger very often too :-))))cool but am in love with all the gorgeous veggie stuff u whip-amazing collection.

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  26. Hummmm, simply delicious!!! Great pics ;)
    Cheers,
    M.

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  27. My dear, one of these days I am going to literally chomp into my computer screen after reading a post of yours...that ALMOST happened this evening! Thanks for sharing all these sweets!

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  28. Oh my! What a yummy looking post!

    As for the cookies, yes, they should get crispy if you cook them longer.

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  29. Rugelach is one of my favorite cookies!!! everything in your blog looks delicious!!!

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  30. what is your best advice on making these just right? like how long in the fridge etc... :) making mine tomorrow. yours look fantastic!

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  31. Hola JEn,thanx a ton and am really flaterred...well this is my first ever encounter with rugelach be it eating or baking but here goes and so so hope its useful and ur rugelach tops .....

    well at the first stage i left the dough for 5 days coz didnt get down to doing it-i think over night is fine or even an hour or 2.

    If the dough is hard ,dont roll it right away,as for a butter cookie too,it will crack...rich cream cheese butter dough after all...

    So as it softens,in my warm weather it took around 15mins,place between 2 sheets of parchement and roll away....

    for the pinwheels,roll a rough rectangle,keep in the freezer with the parchemnt paper for say around 15 mins,while u get u filling ready et all...spread the jam say in my case and roll with a light hand as u would for pinwheels.

    Now here u keep it in the freezer for almost half an hour,rolled in the parchement(it'll be soft by the time u cut the last one and coz its really firmed up the jam wont smear as u cut up the slices...

    Now for the wedges ,i rolled a rought circle,back in the freezer for 15 mins ...then cut 'em into wedges with a pastry cutter(all were different sized :-))) ) and yeah back in the freezer and then worked with the fillings.

    Roll a little delicately coz the dough is softy and it was a warm day and if it gives ya trouble jus pop it in the fridge for a few more mins...

    now this is detailed so its big ,but otherwise once u get down to doing it ,comes pretty easily together and i sure was apprehensive whether i'll pull it off and it did seem i wouldn but it really went smooth and easy...

    i so hope this will be of atleast some help Jen and all the best ...so looking foward to ur rugelach...

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THANX A TON FOR STOPING BY....SPRINKLE FAIRIES BRIGHTEN MY DAY WITH JOY IN MY HEART & SMILE ON MY LIPS......and would so love for u to hop by again.....
I VALUE WHAT U HAVE TO SAY SO SO MUCH........
And dear happy pals...i make it a point to reply here n as far as possible on ur respective blogs too-gives me yet another delicious chance to hop by......

 

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