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1
For the dough: Pulse the flour, sugar and salt in a food processor until combined.
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2
Add the butter and pulse until it resembles coarse sand with some pea-size pieces of butter, about 20 pulses.
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3
Add the cream cheese and sour cream and pulse until it comes together in a rough dough, with some uneven pebble-size pieces.
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4
Turn the dough out onto a floured work surface and divide into four equal portions.
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5
Pat each portion into a flat square and wrap in plastic wrap.
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6
Freeze for 15 minutes.
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7
For the filling: Meanwhile, chop the hazelnuts in a clean food processor.
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8
Add the preserves, raisins and salt and puree to make a very smooth paste.
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9
Roll a portion of dough into a 6- by 14-inch rectangle about 1/4 inch thick.
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10
(Don't worry about slightly rough edges; these will be rolled inside of the rugelach.)
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11
Spread one-quarter of the filling over the surface with a small spatula.
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12
Starting with a long side, roll the dough up into a tight cylinder, ending with the seam on the bottom.
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13
Press the top slightly to flatten and wrap in plastic wrap.
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14
Freeze for another 15 minutes.
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15
Repeat with the remaining dough and filling.
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16
(The cylinders can be frozen for up to a month.)
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17
Meanwhile, preheat the oven to 375 degrees F and evenly position the racks.
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18
Line two baking sheets with parchment paper or silicone baking mats.
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19
Slice the cylinders into 1 1/2-inch pieces and place seam-side down on the prepared sheets.
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20
Whisk the egg yolks together and brush over the tops.
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21
Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
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22
Remove from the oven and let cool slightly on the baking sheets.
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23
Carefully transfer the rugelach to a rack to cool.
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24
Store in a tightly sealed container for up to 3 days.
