If you are foraging your own huckleberries (or berries in general), be extremely careful and always triple check your identification. It is always best to check with a local expert. Store bought is acceptable too! Here is my riff on a Bolognese classic. Enjoy it for breakfast or as an afternoon snack! For the video, check out @bscucina on instagram or tiktok.
Ingredients:
For the filling:
200 g Huckleberries (Or berries of your choice)
1/2 cup sugar
1/2 cup water
2 teaspoons lemon juice
For the dough:
500 g flour (about 3 cups)
3/4 cup sugar
2 teaspoons baking powder
8 tablespoons butter
1 teaspoon lemon zest
3 eggs
a splash of whole milk and a tablespoon of sugar for topping
Instructions:
For the filling:
Combine all of the ingredients into a medium size sauce pan.
Simmer for 25-28 minutes.
Set aside and let cool.
For the Pastry:
Mix all of the dough ingredients together.
Form a ball with the dough, cover in plastic wrap, and refrigerate for 1 hour.
Flour a clean surface. Roll out the dough to a quarter of an inch thick and cut the edges to make a rectangle.
Spread the cooled filling, leaving an inch border on all sides.
Fold in the left and right sides, so that they overlap and place on a parchment-lined baking sheet seem side down.
Brush the top with milk and coat with sugar.
Bake for 35-40 minutes until golden brown.
Let cool for 1 hour before serving.
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