Preparation

• In a small bowl, combine the cream cheese and confectioners’ sugar. In another small bowl, combine the preserves and rosemary.
• Lightly flour a work surface and rolling pin, roll out a sheet of the dough to 10-1/2x10inches, and then cut into six 3-1/2×5-inch rectangles.
• Spread 1 Tbs. of the cream cheese mixture on each of three of the rectangles, leaving a 1/2-inch border. Top each with 2 Tbs. of the lingonberry mixture. Moisten the border with some of the egg wash.
• Gently fold the remaining rectangles of dough in half lengthwise; don’t crease the fold. Using a sharp knife, cut three 1/2-inch-long slashes along the folded edge. Unfold and place on top of the filling, stretching to fit. Crimp the edges with the tines of a fork, then transfer to a parchment-lined baking sheet. Trim the edges, if desired, with a pizza wheel or knife.
• Repeat with the remaining pastry dough and ingredients to make six pastries. Refrigerate the pastries for 30 minutes. (Or freeze until hard, wrap, and store for up to 3 months; finish and bake right from the freezer as directed.)
• Brush each pastry with some of the egg wash, and sprinkle each with 2 tsp. of the sanding sugar. Position a rack in the center of the oven and heat to 400°F. Bake the pastries, rotating the sheet halfway through, until golden brown and puffed, about 20 minutes (25 minutes if frozen).
• Let cool for 15 minutes on the baking sheet, then transfer to a rack. Serve slightly warm or at room temperature.