Rugelach Question

[KyleW]

Can I use a good quality raspberry preserve as the filling for my rugelach? It's a butter/cream cheese/flour dough and I cut and roll them individually before baking.

[panini]

I would check for pectin %.

[KyleW]

Is pectin % something I can find a the label? Can it be boosted by adding pectin? If so, where can you buy pectin?

So many questions so early on a Sunday Morning!

[Mezzaluna]

Isn't SureJell pectin? If so, it's in the grocery store.

I'd think you'd want it to be good and gooey so it doesn't run out. A preserve with more fruit pulp should also help I would think.

But then the most I know about rugelach is how to enjoy them!

[panini]

Yes, the pectin will slow the leaking and liqifying process. I actually do not like pectin. Michelle is right about sure Jell. You can buy it as a cold process or hot. instagel. I would think you could by in bulk and maybe thicken with arrowroot or one of these other agents. seepage is not bad but does alter the appearance and will caramelize if it gets hot enough. There are some half way decent stabalized products out there, We use Henry and Henry for a few things. You can also use shelf stable or frozen purees and thicken them yourself. I'm thinking for what you want to do, maybe find your puree with a max of 5-7% sugar and thicken it.
Good luck.
BTW you website is done really well!Check mine out, we just re did it paninicakes.com.Although ours is a online brochure. I would really have some promotional things from you. We have numerous request for items like yours to shiop to students.
Jeff

[momoreg]

Panini, I'm flattered that you called Mezzaluna by my name.

Anyway, I always spread rasp. preserves on my rugelach before cutting. It helps adhere whatever else I sprinkle onto the dough. Just make sure it's THIN, THIN, THIN! Just a transparent layer of preserves is all you need to get the flavor across without risking leaking and burning.

[KyleW]

I knew I'd come to the right place! I am hesitant to add "stuff" to the filling. I wonder about using something like Polaner AllFruit, rather than preserves?

[momoreg]

It shouldn't be a problem.

[KyleW]

Cool! Thanks Mezz, I mean Michelle

Customer just told me thay would like walnuts with the raspberries. I'm thinking if I grind the nuts with a little sugar and then mix with an all-fruit product I will be OK. Thanks again!

[momoreg]

What...and then spread the entire shabang on at once?

[KyleW]

Yeah, make like a coarse paste and spread it on the dough before cutting and rolling.

[momoreg]

mmmmmm.... schmear....

[KyleW]

I'll take it that means you think it will work

[panini]

George,
I think one of the previous posters is right. Go all natural. Test,test, and send us the ones that may not be right. Remembering your sugar content will have an effect on caramelization( I vote for spell check ) ah what were we talking about?

[KyleW]

Originally Posted by panini

ah what were we talking about?

I forget, and besides, I think George left.

PS The shipment's on the truck. Should be in The Big D tomorrow or Thursday.