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1
Pulse the flour, sugar, and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse sand with some pea-size pieces of butter. Add the cream cheese and sour cream until the batter comes together into a rough dough. Turn the dough out of the bowl onto a floured work surface and divide into 4 portions. Pat each portion into a disk, wrap in plastic wrap, and chill in the refrigerator, about 45 minutes. Meanwhile, make one of the three fillings to follow.
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2
Put the raisins in a medium saucepan and cover with the water. Add the sugar, salt, cinnamon, and vanilla. Simmer over low heat until almost all the water is absorbed and the raisins are plumped. Transfer the raisin sauce to a blender or food processor and pulse. Add the walnuts and process again to form a paste. Add the rum to taste, and set aside to cool.
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3
Put the apricots in a medium saucepan and cover with the water. Add the sugar, salt, cinnamon, and vanilla. Simmer over low heat until almost all the water is absorbed and the apricots are soft and plumped. Transfer the apricot sauce to a blender or food processor and pulse. Add the walnuts and marmalade, and process again to form a paste. Add the brandy to taste, and set aside to cool.
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4
Grind the walnuts until fine in a food processor, and set aside. Place the chocolate in the top of a double boiler. Add the sugar, vanilla, and butter, and melt over low heat. Remove from the heat and stir in the jam and walnuts. Add the liqueur to taste, and set aside to cool.
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5
Preheat the oven to 375u00b0F. Line two half-sheet pans with parchment paper.
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6
Roll 1 portion of the dough into a rectangle about 1/4 inch thick. Spread on the filling. Starting with the long side, roll up the dough to make a tight cylinder. Flatten it a bit, and wrap in plastic wrap. Place the cylinder in the freezer or refrigerator, and continue this process with the remaining portions of dough.
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7
Slice the cylinders into 11/2-inch pieces, and place each piece seam side down on the prepared pans. Whisk the egg yolks and brush over the tops. Sprinkle with sugar. Bake about 25 minutes, or until golden and crispy. Cool for a few minutes on the pans. Transfer the rugelach to a wire rack to cool completely.
