rugelach and other jam use

Discussion in 'Pastries & Baking' started by pastrycake, Apr 26, 2011.

  1. pastrycake

    pastrycake

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    I have several jars of preserves to use up soon.  I plan to make rugelach again but I have always made a sticky doughy mess in the past.  It is basically a butter or shortbread like cookie dough with a jam filling and sliced and rolled up then baked right?  I have always used Ina garten food network recipe in which she spread a layer of ground nut and brown sugar raisin then a apricot preserve.  Then you slice and roll up into rugelach and bake.  My problem is that the apricot  or raspberry jam melts before the baking time is up.  I think the smuckers don't hold up well so I had better luck with the local preserve.  if anyone have any tips or recipes for other desserts using jam, please share.  I just love butter or shortbread desserts.
     
  2. cakeface

    cakeface

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    bakewell tart,

    lunettes a la confiture,

    steamed pudding

    swiss roll-sprerad with jam before rolling

    victoria sponge

    glaze pastries with apricot jam thinned with water

    serve with batch of scones and cream

    serve with butter and soda bread
     
  3. jellly

    jellly

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    I just made these  last night using pineapple jam.  Don't over bake them and they are quite delicious (and very quick to put together).  

    I really love this recipe, too.  It is a great way to show off nice jams and the crust is just the right texture.
     
  4. leeniek

    leeniek

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    I've made Hello Dolly bars when I've had an abundance of jam to use up.  They're simple to make, and freeze very well which is a bonus. 
     
  5. ishbel

    ishbel

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    Jam roly poly

    Add to a Victoria sponge

    Bakewell tart

    steamed sponge pudding

    Jam tarts

    And so much more!