2 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut in pieces
1 tablespoon fresh sage, minced
8 ounces cream cheese, cut in chunks
2 tablespoons sour cream
3/4 cup pine nuts
1 cup apple jelly
1 tablespoon ground cinnamon
2/3 cups golden raisins
1/4 teaspoon salt
- for the dough: pulse the flour, sugar and salt in food processor until combined. add the butter and sage and pulse until it resembles coarse sand with some pea-sized pieces of butter, about 20 times. add the cream cheese and sour cream, and pulse until it comes together in a rough dough (with some uneven pebbles sized-pieces). turn the dough out of the bowl onto a floured work surface and divide into 4 equal portions. pat each portion into a flat square and wrap in plastic wrap. freeze dough for 15 minutes.
- meanwhile, chop the nuts in a clean food processor. add the jelly, raisins, salt, and cinnamon; puree to make a very smooth paste.
- roll a portion of dough into a 6 by 14-inch rectangle about 1/4-inch thick. (don't worry about slightly rough edges; these will be rolled inside of the rugalach.) spread 1/4 of the filling over the surface with a small spatula. starting with a long side, roll the dough up into a tight cylinder ending with the seam on the bottom. press the top slightly to flatten; wrap in plastic wrap. freeze for another 15 minutes. repeat with the remaining dough and filling. (the cylinders can be frozen for up to a month.)
- meanwhile, evenly position the racks in the oven and preheat to 375 degrees f. line 2 baking sheets with parchment or silicone baking mats.
- slice the cylinders into 1 1/2-inch pieces, and place rugalach seam-side down on the prepared pans. bake until pale golden and crispy on top, about 25 minutes.
- remove from oven and let cool slightly on the baking sheet. carefully transfer rugalach to a rack to cool. serve.