Rugelach

Directions

1. 1
   Combine flour and salt in a food processor and pulse several times.
2. 2
   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.
3. 3
   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.
4. 4
   Divide the dough into thirds and shape into balls. Roll each out to about 10-inch diameter.
5. 5
   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.
6. 6
   Set a rack in the middle level of oven and preheat oven to 350°F.
7. 7
   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.
8. 8
   Arrange pastries on a parchment-paper-lined baking pan.
9. 9
   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 325°F if bottom of pastry begins to burn.
10. 10
    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.
11. 11
    Recipe adapted from How to Bake by Nick Malgieri!.