Lefse With Lingonberry Cream Cheese Recipes

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LEFSE WITH LINGONBERRY CREAM CHEESE



Lefse with Lingonberry Cream Cheese image

Provided by Valerie Bertinelli

Time 1h15m

Yield 10 lefse

Number Of Ingredients 12

4 medium russet potatoes (about 2 1/4 pounds), peeled and cut into 1 1/2-inch chunks
2 tablespoons unsalted butter, melted
1/4 cup sugar
1/4 cup heavy cream
1 teaspoon kosher salt
1 1/3 cups all-purpose flour, plus generous amounts for dusting
Lingonberry Cream Cheese, recipe follows
8 ounces cream cheese, at room temperature
1/2 cup sour cream
2 tablespoons sugar
1/2 cup lingonberry preserves
Zest of 1/2 lemon

Steps:

  • Put the potatoes in a medium pot and cover with cold water by 1 inch. Bring to a simmer over medium-high heat, then cook until tender, about 10 minutes. Drain the potatoes very well until dry.
  • Pass the potatoes through a potato ricer into a large bowl. Add the butter, sugar, cream and salt and mix well to combine. Add the flour and knead well to incorporate.
  • Preheat a 10-inch cast-iron skillet over medium-high heat.
  • Generously dust a work surface with flour. Scoop a level 1/3 cup of dough. Dust your hands with flour and roll the dough into a ball, then flatten it into a disc and place it on the work surface. Dust the top with flour and roll it out to a thin, 8-inch round, moving the round often to ensure it doesn't stick.
  • Carefully lift the round with your hands or the rolling pin and lay it in the preheated skillet. Cook until the underside is golden brown in spots, about 1 minute. Flip the lefse and cook until spotted on the underside, about 1 minute more. Transfer to a clean dish towel or paper towel. Repeat with the remaining dough, stacking the lefse between towels.
  • Serve with the Lingonberry Cream Cheese.
  • Beat the cream cheese, sour cream and sugar in a medium bowl with an electric mixer until smooth. Pour into a serving bowl and swirl in the lingonberry preserves until just barely mixed and still streaky. Top with the lemon zest.

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