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1
For the dough: Pulse the flour, sugar and salt in food processor until combined.
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2
Add the butter and pulse until it resembles coarse sand with some pea-sized pieces of butter, about 20 times.
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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 pebbles sized-pieces).
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4
Turn the dough out of the bowl onto a floured work surface and divide into 4 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 dough for 15 minutes.
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7
Meanwhile, chop the nuts in a clean food processor.
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8
Add the preserves, raisins and salt; 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 rugalach.)
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11
Spread 1/4 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; 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, evenly position the racks in the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
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18
Slice the cylinders into 1 1/2-inch pieces, and place rugalach seam-side down on the prepared pans.
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19
Whisk the egg yolks together and brush this glaze over the top of the rugalach.
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20
Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
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21
Remove from oven and let cool slightly on the baking sheet.
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22
Carefully transfer rugalach to a rack to cool.
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23
Serve.
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24
Store rugalach in a tightly sealed container for up to 3 days.
