Lingonberry Sourdough Rugelach
In fall, our yard brims with lingonberries, also known as low-bush cranberries. We usually have more than what we can use, and I often have to be creative with them. This recipe I concocted to make us...
Ingredients
SERVINGS: Makes 1 dozen
For the Dough
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 6 tablespoons frozen butter
- ¾ cup sourdough starter, cold
- 1 egg, cold
For the filling
- 4 ounces cream cheese, softened
- 4 ounces Cheddar cheese, shredded
- 8 ounces smoked, canned, or cooked salmon, flaked
- 2 stalks green onions, sliced thinly
- Salt, to taste
- Black pepper, to taste
For the Egg Wash
- 1 egg, beaten
Preparation
Make the dough: combine flour, sugar, and salt in a large bowl. Coat frozen butter with some of the flour mixture. Using a box grater, grate butter directly over the flour mixture. Stir with fork until combined. Whisk together starter and egg in a small bowl. Add wet mixture to dry. Stir then knead until dough is moist.
Divide dough into 12 pieces. Shape each into a ball. Chill dough balls for at least 30 minutes and up to 24 hours.
Combine all filling ingredients in a medium bowl. Adjust oven rack to middle position. Preheat oven to 375° F.
Roll out each dough ball into a 4 -inch circle then fill with a portion of the salmon mixture. Fold each dough circle in half, and pleat or press edges with fork. Place filled empanadas on ungreased pan. Brush each with egg wash.
Bake for 25 to 30 minutes or until golden.
Related Stories & Recipes
Chicken Soup with Pumpkin Sourdough Dumplings
As a person who maintains a sourdough starter, I often have leftover or “discard” starter. I don’t consider it a waste product because I love to incorporate discard into any recipe that requires flour...
