Formulas
Fruit-Filled Rugalach
Offer different varieties simply by altering the flavor of the preserves. We used apricot for the photo.
Blend butter and cream cheese until smooth. Blend in sour cream. Add flour. Mix until dough forms. Chill dough if too soft. Scale into 1-lb., 3-oz. units. Roll into 22" x 10" rectangles. Spread 6 ozs. preserves onto each dough rectangle; sprinkle with 3 ozs. nuts. Roll up dough from long side. Wash with egg white; sprinkle with granulated sugar. Cut 1-1/2" wide slices. Arrange on paper-lined pans. Bake at 366° to 380°F for 25 to 30 minutes until lightly browned.
Total Formula
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Soft butter | 4 lbs., 8 ozs |
20.50 |
55.00 |
| Soft cream cheese | 4 lbs., 8 ozs. |
20.50 |
55.00 |
| Sour cream | 4 lbs., 8 ozs. |
20.50 |
55.00 |
| Progressive Baker® Spring Hearth Spring Patent Flour |
8 lbs., 7 ozs. |
38.50 |
100.00 |
| Total | 21 lbs., 15 ozs. |
100.00 |
265.00 |
Filling |
|||
Fruit preserves |
6 lbs., 12 ozs. | ||
| Chopped walnuts | 3 lbs., 6 ozs. | ||