Rugelach with tomato jam

Ingredients:

Tomato jam

• 1 can (800 g) of canned peeled whole tomatoes
• 3/4 cup brown sugar
• 0.5 tsp coarse salt
• A pinch of red pepper flakes
• 8 sprigs of fresh thyme

Dough for rugelach

• 2.5 cups (325 g) premium flour + extra for sprinkling
• 0.5 tbsp. grated parmesan
• 1/4 cup (50 g) granulated sugar
• 0.5 tsp coarse salt
• 1 cup (226 g) chilled unsalted butter, diced
• 226 g chilled cream cheese
• 2 large egg yolks + 1 whole egg
• 2 tbsp. poppy seed, sesame and dried onion topping

Preparation:

1. Tomato jam:
   
   Place the tomatoes and their liquid in a medium saucepan. Using clean hands, break the tomatoes into small pieces. Add the brown sugar, salt, red pepper flakes, and thyme sprigs and toss to combine. Bring to a boil over medium-high heat, stirring occasionally, for 5–6 minutes. Reduce heat to low and simmer, stirring occasionally, until the tomatoes have almost completely released their liquid and the jam is very thick and has reduced to 1.5 cups, about 1.5 hours. Remove the thyme sprigs, transfer the jam to a bowl, and refrigerate until completely cool, about 1 hour.
2. Dough for rugelach:
   
   In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, Parmesan, granulated sugar, and salt. Add the butter, working it into the dry ingredients, then add the cream cheese. Mix on low speed until there are no large lumps of butter or cream cheese left in the dough. Continue mixing while adding the egg yolks. Knead until the dough is smooth. Divide the dough in half and form into 2 small rectangles. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
3. Position a rack on the middle shelf of the oven. Preheat the oven to 190°C (375°F). Line 2 baking sheets with parchment paper.
4. Beat the remaining whole egg in a small bowl with a little water. Roll out one sheet of dough on a lightly floured surface, dusting with flour as needed to prevent sticking, until it forms a wide rectangle measuring 45 x 22 cm.
5. Using a spatula, spread half the tomato jam over the dough in a thin, even layer, leaving a 2.5 cm border from the long edge furthest from you. Brush the edge with a thin layer of beaten egg. Starting with the long edge closest to you, roll into a tight roll. Repeat with the second piece of dough, the remaining tomato jam, and the beaten egg. Brush the rolls with a thin layer of beaten egg, then sprinkle each portion with 1 tablespoon of sprinkles. Cut the rolls into 4 cm-thick slices and place them seam-side down on baking sheets, spacing them 2.5 cm apart.
6. Bake each portion on the middle rack until golden brown on top (check after 20 minutes). Let the rolls cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, about 1 hour. Completely cooled rugelach can be stored in a tightly sealed container at room temperature for several days..