Rugelach with prunes

Ingredients:

Dough

• 1 cup of premium flour + extra for work
• 1/4 cup granulated sugar
• 0.5 tsp salt
• 110 g of cream cheese, room temperature
• 110 g unsalted butter, room temperature
• 1 large egg, lightly beaten
• 1 tbsp. coarse crystal sugar

Filling

• 3/4 cup pitted prunes
• 2 tbsp. brandy or water
• 0.5 cup apricot jam
• 0.5 tsp ground cinnamon
• 1/4 tsp freshly ground black pepper

Preparation:

1. Knead the doughIn a medium bowl, whisk together the flour, granulated sugar, and salt. In a large bowl, beat the cream cheese and butter with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce the mixer speed to low and beat in the flour mixture; knead the dough. Increase the speed to medium and beat for 30 seconds to 1 minute.
2. Transfer the dough to a piece of plastic wrap and shape it into a disk. Wrap the dough and refrigerate until firm, at least 1 hour or overnight.
3. Meanwhile, prepare the filling.In a small microwave-safe bowl, combine the prunes and brandy. Microwave until the prunes are softened, about 1 minute; let cool slightly. Transfer the mixture to a food processor and add the apricot preserves, cinnamon, and pepper; pulse until combined. Transfer to a small bowl and refrigerate for at least 30 minutes or overnight to allow the filling to set.
4. Line a baking sheet with parchment paper. Cut the dough in half; on a floured work surface, roll each half into a 15 x 30 cm rectangle. Transfer the rectangles to the prepared baking sheet and refrigerate for at least 20 minutes to set.
5. Preheat oven to 175°C. Spread the filling over the dough, leaving a 2 cm border along one long edge of each rectangle. Starting from the opposite long edge, carefully roll each rectangle into a tight log and place it seam-side down. If the dough becomes too soft to work with, refrigerate it briefly. Brush the rolls with beaten egg and sprinkle with coarse sugar. Refrigerate for at least 30 minutes.
6. Trim the ends of each roll, then slice each into 12 1-inch-thick slices. Arrange the slices, seam-side down, 1-inch apart on the prepared baking sheet. Bake, rotating the baking sheet halfway through, until golden brown, 20 to 35 minutes. Transfer to a wire rack and let cool on the baking sheet.