Apricot and hazelnut rolls "Rugelach"

Ingredients:

Shortcrust pastry

• 2 and 1/4 cups wheat flour, plus a little more for working with the dough
• 1 tbsp. sugar
• 1/2 tsp fine salt
• 225 g of butter, cut into pieces and chilled
• 225 g of cream cheese, cut into pieces and chilled
• 2 tbsp sour cream or yogurt

Filling

• 3/4 tbsp. roasted hazelnuts
• 1 tbsp. apricot jam
• 2/3 cup light raisins
• 1/4 teaspoon fine salt
• 2 egg yolks
• 1/4 cup sugar

Preparation:

1. For the test: In a food processor, pulse the flour, sugar, and salt until combined. Add the butter and pulse about 20 times until the mixture resembles coarse sand with a few pea-sized pieces of butter.
   
   Add cream cheese and sour cream and beat until a rough batter with some uneven pieces forms.
   
   Place the dough on a floured work surface and divide it into 4 equal pieces. Press each piece into a flat square and wrap in plastic wrap. Freeze for 15 minutes.
2. For the filling: Meanwhile, puree the hazelnuts in a clean food processor. Add the jam, raisins, and salt and puree until smooth.
   
   Roll each portion of dough into a 15x35cm rectangle, 0.5cm thick. (Don't worry if the edges are a little uneven, they will be on the inside of the croissants.)
   
   Spread a quarter of the filling over the dough with a small spatula. Starting from the long side, roll the dough into a tight cylinder, seaming the bottom. Press lightly from above to flatten the roll, and wrap it in plastic wrap.
   
   Place in the freezer for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen and stored for up to a month.)
3. Meanwhile, preheat the oven to 190°C and space the racks evenly. Line two baking sheets with parchment paper or silicone baking mats.
   
   Cut the cylinders into 4 cm (1.5 in) slices and place seam-side down on the prepared baking sheets. Beat the egg yolks and brush the tops of the cookies. Sprinkle with sugar and bake until pale golden brown and crisp, about 25 minutes.
   
   Remove the baking sheets from the oven and let the cookies cool slightly on the baking sheets. Carefully transfer the rugelach to a cooling rack. Store in an airtight container for up to 3 days.