Rugelach

Preparation

Combine flour and salt in a food processor and pulse several times.

Cut butter into 15 pieces and add to the bowl of the food processor. Pulse repeatedly, about 20 times. The mixture will become a fine powder. Check the consistency to avoid over-processing.

Add sour cream, pulse an additional 5 or 6 times. The dough will form a ball. Remove from the food processor and press into a 6-inch square. Wrap in plastic and refrigerate for about 1 hour.

Divide the dough into thirds and shape into balls. Roll each out to about 10-inch diameter.

For the filling, place raisins into a saucepan and cover with water. Bring to a boil over low heat. Drain and cool. In a separate bowl, combine turbinado sugar, finely chopped walnuts, and cinnamon.

Set a rack in the middle level of oven and preheat oven to 350ºF.

Remove one piece of dough at a time, Place on your work surface, Place 1 tablespoon of the jam onto the dough, then scatter one third of the raisins and one third of the filling mixture onto the dough. With a pastry wheel, cut the dough into 12 wedges and roll each one up from the edge to the point.
Arrange pastries on a parchment-paper-lined baking pan.

Bake the pastry for about 30 minutes. Check them often as the sugar can leak and cause the bottom of pastry to burn. Lower temperature to about 325ºF if bottom of pastry begins to burn.

When pastries are done, cool briefly, then remove to racks to cool. Sprinkle confectioners sugar onto the pastries. Store the cookies in a covered container.

Recipe adapted from How to Bake by Nick Malgieri!.