- Joined Sep 11, 2005
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.