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2 Comments

  1. come2life@msn.com

    Hello,
    Thank you for this recipe. II have a specific question about the raspberry jam used in this recipe.

    The photo to this recipe appears as if raspberry jelly is used. (There are no seeds pictured.) Also, the filling looks quite dry, dryer than a typical jelly. I have that impression from looking at the edge of the jelly on the pictured rugelach. Could you lend some advice/pointers on the actual raspberry filling recipe pictured? One of the main issues with rugulach is not having the filling spill out during baking. I do not fill to the edge but have not resolved this dilemma of it spilling out. Could you offer pointers advice on resolving this?
    Thank you,
    Jeanne

    • laura.monroe@culinary.edu

      Hi Jeanne! It’s been quite some time since this photo was taken, so I can’t be sure what type of jam or jelly was used. We’ve been using the same large containers of commercial jam and jelly for years and years, so I imagine it was just that. It’s a pretty middle of the road product in terms of quality (so, not especially high-end or particular), and, yes, seedless, though seeded would be okay, too. The filling spilling from the rugelach is a little bit unavoidable (sugar-filled spreads will always liquefy, despite your best efforts), but you can lessen it by being very conservative with the filling quantity and leaving extra space around the perimeter of the dough. A jam with a lower moisture content may help (homemade, perhaps?), but it would be tough to spread on the tender dough. Dry fillings, like cinnamon-sugar or poppy seeds will obviously be much more tidy.
      Thank you!

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