Freshly and Lovingly Baked on : 28th Dec 2013
This little snack was unforgetable. I first had it in a local fresh food restaurant cedele. The flavors were intriguing. Rugelach is a traditional jewish pastry. This cream cheese dough version is an american innovation since rugelach are traditional made with yeasted or sour cream dough.
This desire to bake rugelach came at a right time when I bought too much cream cheese and cranberries during the christmas baking week. It is also perfect as a finger food for the party later on.
2 parts to this bake
1) Homemade Cranberries Jam
2) Cream Cheese Dough
Cream Cheese Dough
220g Low Fat Cream Cheese
220g Softened Unsalted Butter
3/4 Cup Powdered sugar
1/2 Tsp Lemon Extract
1/2 Tsp Vanilla Extract
1/3 Cup Freeeze Dried Strawberries
1/2 Tsp Lemon Juice
1/2 Tsp Lemon Zest
2 Cup All Purpose Flour
Cream both butter and cheese in a mixer bowl. Once mixed, slowly add in the powdered sugar. Thereafter, add in the extracts, zest and juice. While mixing, grind the freeze dried strawberries into powder and mix it with the all purpose flour.
Slowly add the strawberries powder and flour mixture into the creamed batter until well mixed.
Divide into 4 doughs and wrapped individually. Let these rest in the fridge for 2 hours.
While waiting, make the cranberries jam.
I have never made jam before so I am just basing on gut instinct to put this off. 1/2 cup of sugar is too sweet for plain eating. However, it is just nice to be spread over the dough and bake in. The tartness of cranberries plus the aged balsamic vinegar balanced out the sugar.
Cranberries Jam (Home made)
1 and 1/2 cup Fresh Cranberries
1/2 cup Granulated Brown Sugar
Zest of 1/2 lemon
2 Tbsp Lemon Juice
1 Tbsp Gd quality Balsamic vinegar
1/2 and 1/4 cup Orange Juice
Cook all ingredients over low heat in a small non-stick pot. It took me about 35 minutes. Once cranberries turned soft and the mixture has thickened, remove from heat and cool down. Look at gorgeous red.
Preheat the oven to 175 degree.
Get ready some cinnamon sugar and almond flakes that has been roughly crushed.
Take out the dough and let rest in room temperature for 5 minutes. This make it easier to roll.
Ensure that the work station is well floured. Roll the dough into a round shape with a thickness of around 3mm. Spread the cranberries jam onto the dough. Sprinkled the cinnamon sugar and crushed almond flakes onto the dough. Use s pizza cutter and cut it like a pizza into 12 triangles. Roll each up like a croissant.
Placed this ‘horns’ onto a tray with parchment paper. Baked it for 25 minutes and let cool.