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.