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1
Mix butter, cream cheese, and salt in a bowl with hands until crumbly.
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2
Add flour; mix until just combined.
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3
Turn out onto a lightly floured work surface, and divide in half.
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4
Shape each half into a disk; wrap in plastic.
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5
Refrigerate until cold, 4 hours or up to overnight.
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6
Stir together bread crumbs and 1/2 cup sugar in a bowl.
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7
Stir together remaining 3 tablespoons sugar and the cinnamon in another small bowl.
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8
Roll one disk to 1/8 inch thick.
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9
Cut out a 12-inch circle.
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10
Brush beaten egg in a 1-inch border around circle.
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11
Put half the prune filling in center, and spread out to beaten egg border.
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12
Sprinkle 1/2 cup bread crumb mixture over filling.
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13
With a pizza wheel, cut circle into 16 wedges.
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14
Starting at outside edge of each wedge, roll up into a crescent shape.
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15
Space 1 inch apart on a baking sheet lined with parchment paper.
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16
Brush with beaten egg, and sprinkle with cinnamon-sugar mixture.
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17
Repeat with remaining disk and filling.
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18
Refrigerate rugelach until cold, about 2 hours.
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19
Preheat oven to 325F.
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20
Bake rugelach until golden brown and cooked through, about 40 minutes.
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21
Let cool completely on wire racks.
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22
Cookies can be stored in airtight containers at room temperature up to 3 days.
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23
Soak prunes and brandy in a small airtight container at room temperature overnight.
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24
Drain prunes.
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25
Puree in a food processor until smooth.
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26
Transfer to a small bowl.
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27
Stir in bread crumbs and sugar.
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28
Refrigerate until ready to use, up to 1 day ahead.
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29
Spread the center of a round of dough with pureed fruit filling, then top with bread crumb mixture.
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30
With a pizza wheel, cut round into wedges.
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31
Tightly roll triangles inward, tucking tails underneath.
