If you like pie, cheesecake and cookies, you're going to love this recipe. It's like having all three desserts in one! This recipe makes a total of 24 to 27 cookies depending on how you cut the slices. And if you prefer only one kind of filling, just double the filling of your choice.
In a large bowl place flour, salt and ground ginger and mix together.
To the flour add the firm coconut oil. Mix the coconut oil into the flour with a fork or pastry blender till the flour mixture looks like small clumped particles of flour and oil.
To the flour mixture add the sour cream and mix all together with a fork. After the sour cream is mixed in, take the dough in your hands and knead the dough on a lightly floured surface till it becomes smooth and comes together in a ball.
Take the ball of dough and cut the dough evenly in half to make two pieces. Flatten out each piece into a disc and wrap in plastic wrap.
Place the dough discs in the refrigerator for about an hour.
Prick a medium size sweet potato and roast in a toaster oven or regular oven on 400 degrees for about 40 minutes till the sweet potato is cooked all the way through. Once cooked peel the sweet potato and mash the sweet potato in a bowl.
To the mashed sweet potato add the pinch of sea salt, cinnamon and maple butter or maple syrup. Mix all together till it's smooth and set to the side.
Dice up one Fuji or Honey Crisp Apple and place in a small saucepan on low to medium heat. Sprinkle in some cinnamon and add 3 Tablespoons of currants to the apple mixture.
Add 3 tablespoons of bilberry fruit spread and stir it in. Once the fruit spread is incorporated into the apple mixture and the apples are soft take the saucepan off the stove and let it sit to the side to cool down.
Take out a dough disc and allow to warm up and soften slightly (about 5 minutes). On a lightly sprinkled flour counter or board, roll out the dough to about 10 inches across and 10 inches down.
On the rolled out dough spread the sweet potato mixture out on the dough. Then evenly sprinkle the chopped walnuts on top of the sweet potato mixture.
Very carefully from the top lengthwise portion of the dough start rolling the dough tightly to make a long cylinder shape. Then cut 1 inch pieces and lay them on a parchment lined baking sheet. I was able to get 14 pieces cut out.
*I decided to lay them flat like pinwheels instead of straight up. I feel it makes a prettier presentation.
Bake in a preheated 350 degree oven for about 20 minutes or until lightly golden brown. After 5 minutes on the baking sheet, place them on a baking rack to cool. Store them in an airtight container for up to 4 days.
Follow the instructions above for rolling out the pastry dough. On top of the dough evenly spread out the apple bilberry currant mixture. After that is done grate some lemon peel on top of the fruit mixture.
Roll up dough tightly starting lengthwise from the top. Once rolled up cut into one inch pieces.
Place the rugelach on a lined parchment paper baking sheet. Bake in a preheated 350 degree oven for about 20 minutes or until lightly golden brown.
*13 cookies were produced from this half of pastry dough. So a total of 27 cookies were made.