Rugala with Berries and Rose Petals Jams and Nuts

This is one of those deserts that is connected to my childhood memories…. Crispy shell covered in powdered sugar abundance and filled with sweet jam and nuts. I can still remember the aroma of freshly baked just-out-of-the-oven rugala baked by my mom and grand mom. I am one lucky girl, as the family recipe has been shared with me and I am very excited to pass it on to you and hope you will make this delicious desert and will fall in love with it just as I did when I was still a little girl.

Rugala

For the dough:

  • 1 1/2 lb flour (I prefer Gold Medal)
  • 1 packets vanilla sugar
  • 1 table spoon baking powder
  • 1 lb sour cream
  • 2 sticks unsalted margarine (soft)
  • 1 stick unsalted butter (soft)
  • 1 egg

For the filling:

  • 3/4 lb nuts (You can use a variety of walnuts, pecans, macadamia nuts, almonds)
  • 1 lb of dark colored jam (blackberry, mixed berries, blueberry)
  • 1 lb rose petal jam
  • 2 table spoons sugar (optional if the jam you are using is sweet enough)
  • Zest of 1 large lemon

How to make Rugala with Berries and Rose Petals Jams and Nuts:

1. First, let’s make the dough. Add sour cream to the bowl of the stand mixer. You can also use bread machine to make the dough.

Rugala

2. Add 2 packets of vanilla sugar and start mixing on a low speed.

Rugala

3. Add soft, cut in small pieces 2 sticks of unsalted margarine and 1 stick of unsalted butter.

Rugala

4. Then add 1 egg.

Rugala

5. Add to the mixture for the dough 1 tea spoon of course salt.

Rugala

6. Then add 1 table spoon of baking powder to 1 lb of flour and mix. Gradually add flour and baking powder to the bowl with other ingredients for the dough. Increase to medium speed and keep mixing till everything is well blended. Stop the mixer and scrape the sides of the bowl, then continue to mix for a little longer. You might need to adjust the amount of flour.

Rugala

7. Take out the dough on a floured surface and kneed it for a bit. You should end up with soft dough, which then needs to be formed into a ball like this one:

rugala

8. Using a dough cutter or with a knife, slice the ball of dough first into half, then into quarters, then dived each quarter into smaller pieces – 13 total.

rugala

9. You should end up with 13 pieces of dough. Kneed each one into a small ball. Each ball should wait approximately 125 grams. Place on a plate and refrigerate for an hour. Alternatively, you can freeze ball of dough for about 30 minutes.

rugala

Now to make a filling:

10. Use petal jam in combination with a dark jam like blackberry, black currant or mixed berries, you can also add some peach jam – the choice is yours! You’ll need about 1 lb of rose petal jam and 1 lb of another jam(s) of your choice. Place the jam into a bowl and set aside.

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11. In order for the filling to be not too runny (and more delicious, of course) add some nuts. You can’t go wrong with walnuts, pecans, macadamia nuts. Almonds will work too. Chop ¾ lb of nuts in a food processor.

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12. Chop the nuts and place them into a bowl.

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13. You should end up with nuts of a consistency shown on this photo.

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14. Peal zest (with some skin) of 1 large lemon and also place in a food processor to turn into a pasty consistency.

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15. Use hand electric mixer to mix the jams, nuts and lemon zest. It is easier to use a mixer, since the filling is quite thick.

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16. Mix till all ingredients are well blended. Filling is ready! Set it aside for now.

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17. Coming back to work with the dough. Take our of the refrigerator one ball of dough and roll it on a floured surface into a circle that is approximately 14 inches in diameter.

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18. Using a pastry knife, slice circle of cough like a pizza.

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19. Place about 1 tea spoon of filling on the wide end of each slice of the dough.

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20. Start rolling the dough gently smoothing the filling and lightly pressing the dough at each end to prevent the filling from leaking out during baking. Continue rolling.

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21. Once you are done making rugala out of the first ball of dough, take out of the refrigerator a second one and so on till you use up all 13 balls of dough.  Line baking sheet with parchment paper and oil with cooking spray like Pam. Place rugala on a baking sheet leaving about an inch in between each rugala.

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22. Pre-heat oven to 350F and bake for 25 minutes or so till rugala develops some color.

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23. Remove rugala from the baking sheet onto a tray or a cooling rack and let it completely cool.

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24. Generously dust rugala with confectioners’ sugar. All done!

Enjoy!

dina-signature

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5.0 from 1 reviews
Rugala with Berries and Rose Petals Jams and Nuts
 
Prep time
Cook time
Total time
 
Rugala with Berries and Rose Petals Jams and Nuts
Author:
Recipe type: Desert
Ingredients
  • 1½ lb flour (I prefer Gold Medal)
  • 1 packets vanilla sugar
  • 1 table spoon baking powder
  • 1 lb sour cream
  • 2 sticks unsalted margarine (soft)
  • 1 stick unsalted butter (soft)
  • 1 egg
  • ¾ lb nuts (You can use a variety of walnuts, pecans, macadamia nuts, almonds)
  • 1 lb of dark colored jam (blackberry, mixed berries, blueberry)
  • 1 lb rose petal jam
  • 2 table spoons sugar (optional if the jam you are using is sweet enough)
  • Zest of 1 large lemon
Instructions
  1. How to make the dough:
  2. Add sour cream to the bowl of the stand mixer. You can also use bread machine to make the dough.
  3. Add 2 packets of vanilla sugar and start mixing on a low speed.
  4. Add soft, cut in small pieces 2 sticks of unsalted margarine and 1 stick of unsalted butter.
  5. Then add 1 egg.
  6. Add to the mixture for the dough 1 tea spoon of course salt.
  7. Then add 1 table spoon of baking powder to 1 lb of flour and mix. Gradually add flour and baking powder to the bowl with other ingredients for the dough. Increase to medium speed and keep mixing till everything is well blended. Stop the mixer and scrape the sides of the bowl, then continue to mix for a little longer. You might need to adjust the amount of flour.
  8. Take out the dough on a floured surface and kneed it for a bit. You should end up with soft dough, which then needs to be formed into a ball like this one:
  9. Using a dough cutter or with a knife, slice the ball of dough first into half, then into quarters, then dived each quarter into smaller pieces – 13 total
  10. You should end up with 13 pieces of dough. Kneed each one into a small ball. Each ball should wait approximately 125 grams. Place on a plate and refrigerate for an hour. Alternatively, you can freeze ball of dough for about 30 minutes.
  11. How to make a filling:
  12. Use petal jam in combination with a dark jam like blackberry, black currant or mixed berries, you can also add some peach jam – the choice is yours! You’ll need about 1 lb of rose petal jam and 1 lb of another jam(s) of your choice. Place the jam into a bowl and set aside.
  13. In order for the filling to be not too runny (and more delicious, of course) add some nuts. You can’t go wrong with walnuts, pecans, macadamia nuts. Almonds will work too. Chop ¾ lb of nuts in a food processor.
  14. Chop the nuts and place them into a bowl.
  15. You should end up with nuts of a consistency shown on this photo.
  16. Peal zest (with some skin) of 1 large lemon and also place in a food processor to turn into a pasty consistency.
  17. Use hand electric mixer to mix the jams, nuts and lemon zest. It is easier to use a mixer, since the filling is quite thick.
  18. Mix till all ingredients are well blended. Filling is ready! Set it aside for now.
  19. Coming back to work with the dough. Take our of the refrigerator one ball of dough and roll it on a floured surface into a circle that is approximately 14 inches in diameter.
  20. Using a pastry knife, slice circle of cough like a pizza.
  21. Place about 1 tea spoon of filling on the wide end of each slice of the dough.
  22. Start rolling the dough gently smoothing the filling and lightly pressing the dough at each end to prevent the filling from leaking out during baking. Continue rolling.
  23. Once you are done making rugala out of the first ball of dough, take out of the refrigerator a second one and so on till you use up all 13 balls of dough. Line baking sheet with parchment paper and oil with cooking spray like Pam. Place rugala on a baking sheet leaving about an inch in between each rugala.
  24. Pre-heat oven to 350F and bake for 25 minutes or so till rugala develops some color.
  25. Remove rugala from the baking sheet onto a tray or a cooling rack and let it completely cool.
  26. Generously dust rugala with confectioners’ sugar.
  27. All done! Enjoy! :)

 

Comments

  1. Dina, I absolutely love this recipe, presentation and story. Great job!

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