Einkorn Rugelach
Recipes
Makes 24 cookies
Ingredients
For the Pastry Dough:
- 2 cups (240 g) jovial All-Purpose Einkorn Flour, plus more for dusting
- ¼ teaspoon salt
- 8 tablespoons (113 g) unsalted butter, cold
- 2 tablespoons (30 g) sourdough starter, optional
- ½ cup (113 g) sour cream (preferred) or cream cheese
- Egg wash (1 egg yolk beaten with 1 teaspoon of water)
For the Filling
- 1 cup raisins
- ½ cup currants
- 1 apple, peeled and cut in small dices
- Juice and zest of one orange
- ½ cup (55 g) brown sugar
- 1 teaspoon cinnamon
- pinch of salt
- 2 tablespoons apple cider vinegar
- 1 tablespoon molasses
- ½ cup cherry or strawberry jelly
Instructions
- Combine the flour and salt in a medium bowl.
- With a pastry blender, work the butter into the flour mixture until sandy. If you are adding sourdough starter, work the starter into the dough with the butter.
- Add the sour cream or cream cheese and squeeze the dough in your hands until it comes together.
- Knead the dough on a lightly floured work surface about 10 times until smooth.
- Divide the dough in two pieces and form discs. Wrap each disk with plastic wrap and refrigerate for 30 minutes. If you are using sourdough starter, place the dough in the refrigerator for 6 to 12 hours.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone matt.
- To make the filling, add all of the ingredients except the jelly to a medium saucepan. Cook the filling on medium-low heat for 5 minutes, then turn the heat down to low and cook for 10 minutes more. Turn off the heat and stir in the jelly. Let cool for 15 minutes or refrigerate along with the dough for up to one day.
- Remove a piece of dough from the refrigerator and let it soften at room temperature for 10 minutes.
- Roll the dough to a 20 x 7-inch rectangle. Spread the filling on top of the dough all the way to the edges. Roll the dough tightly widthwise. Cut a 1-inch piece off of each end, then cut the dough into twelve 1½ pieces. Place the cookies on the baking sheet spread 1-inch apart, with the seam down.
- Brush the cookies with the egg wash.
- Bake for 28 to 30 minutes until golden brown. Let cool on the sheet for 5 minutes, then transfer to a cooling rack. Repeat with the remaining dough.
- Store in an airtight container for up to 5 days.
