Lingonberry Sourdough Rugelach
Ingredients
For the lingonberry jam
- 1 cup lingonberries, fresh or frozen (If you don’t have wild lingonberries or bog cranberries, you can substitute commercial cranberries.)
- 1 tablespoon orange zest
- ½ cup sugar
- Pinch of salt
For the Dough
- 1¾ cups all-purpose flour
- ¼ cup sugar
- ¼ teaspoon salt
- 4 ounces cream cheese, chilled and cubed
- 4 ounces butter, chilled and cubed
- 4 ounces sourdough starter, chilled
- 1 egg, beaten
- Turbinado sugar for sprinkling
Instructions
- Combine all jam ingredients in a medium saucepan. Cook mixture over medium heat while mashing berries with potato masher. Bring mixture to a boil. Reduce heat to low; let mixture simmer until thickened, about 5–6 minutes. Remove from heat; cool completely. In a food processor or stand mixer with paddle attachment, combine flour, sugar, and salt. Add cream cheese and butter; process until mixture resembles coarse meal. Add sourdough starter; mix until mostly hydrated. Briefly knead until dough is thoroughly moistened. Divide and shape dough into two disks. Wrap individually in parchment and chill for 1 hour. Preheat oven to 350°F. Line a large baking pan with parchment paper. On lightly floured surface, roll out each dough disk into 12-inch circle. Spread half of jam over each disk, then cut each into 16 pieshaped wedges. Starting from wider end, roll each wedge. Place unbaked rugelach on a prepared pan. Brush with beaten egg and sprinkle with turbinado sugar. Bake for about 30 minutes or until golden. Cool completely before storing. Note: I use starter that has been fed with equal amounts of flour and water by weight. If you have been feeding your starter by volume, reduce the amount of starter to 3 ounces. Originally published in the Winter 2021 issue of Edible Alaska.
