Red Wine and Prune Rugelach

Place 1 stick of the unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Cut 8 ounces cream cheese into 16 pieces and place on the counter. Let both sit at room temperature until softened. Meanwhile, brown the remaining butter.

Melt the remaining 1 stick unsalted butter in a small saucepan over medium-high heat. Bring to a boil and continue to cook, whisking frequently, until the liquid butter is a rich honey color and the solids at the bottom are dark golden brown, about 6 minutes.

Scrape into a heatproof bowl. Refrigerate until opaque and a spreadable consistency, about 45 minutes. Meanwhile, make the prune filling.

Place 8 ounces pitted prunes, 1 cup dry red wine, 2 tablespoons granulated sugar, and 1/2 teaspoon ground cinnamon in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the wine reduces but still covers the prunes about 3/4 of the way up, about 5 minutes.

Remove the saucepan from the heat. Let cool for 10 minutes. Transfer to a food processor fitted with the blade attachment. Process until smooth and spreadable, scraping down the sides of the processor once or twice, about 1 minute total. If there isn’t enough liquid to process the mixture easily, add water or more dry red wine 1 tablespoon at a time.

Transfer to an airtight container and refrigerate. Finely chop 2/3 cup toasted hazelnuts.

Transfer 5 tablespoons of the brown butter into the bowl with the softened butter (save any remaining brown butter for another use). Beat with the paddle attachment on medium speed until combined and uniform in color, about 2 minutes. Add the cream cheese 1 piece at a time and beat until fully incorporated, about 3 minutes total, stopping and scraping down the sides of the bowl as needed.

Return the mixer to medium speed. Add 1/4 cup plus 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 3/4 teaspoon kosher salt. Beat, scraping down the sides as needed, until combined, about 1 minute.

Reduce the mixer speed to the lowest speed. Add 2 cups all-purpose flour and beat until the flour is just incorporated and no flecks of butter remain, about 1 minute.

Divide the dough into 2 portions (about 13 1/2 ounces each). Shape each portion into a disc and wrap each disc tightly in plastic wrap. Refrigerate for at least 4 hours or up to 5 days.

Line a baking sheet with parchment paper. Place 1 disc of the dough on a well-floured work surface and roll into a 12-inch round about 1/4-inch thick. If the dough cracks, let it warm up slightly at room temperature before trying again. Rolling this dough when it’s too warm is impossible, so keep it on the cooler, chilled side.

Spread half of the prune filling onto the round. Sprinkle with half of the hazelnuts. Cut like a pizza into 16 triangles. Starting on the outside of the circle, roll each triangle tightly up toward the tip.

Place the rugelach on the baking sheet seam-side down, they can be close together but not touching. Repeat rolling, filling, and shaping the second disc of dough. Refrigerate for 1 hour.

Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Meanwhile, line a second baking sheet with parchment paper. Beat 1 large egg in a small bowl with a fork until broken up.

Divide the rugelach between the baking sheets, spacing them evenly apart. Brush the top of each one lightly with the beaten egg, then sprinkle lightly with granulated sugar.

Bake for 13 minutes. Rotate the baking sheets from front to back and between racks. Bake until golden brown, about 12 minutes more. Let cool completely on the baking sheets.