Ingredients

• Pastry
  • 3 tablespoons warm water
  • 1 tablespoon dry yeast
  • 1 pinch sugar
  • 3 egg yolks
  • 1/4 cup sour cream, cream cheese or Greek yogurt
  • 1/2 teaspoon vanilla
  • 2 1/4 sticks unsalted butter at room temperature
  • 1/3 cup granulated sugar
  • 3 cups sifted all-purpose flour
  • 1/2 teaspoon salt
• Filling
  • Chocolate
    • 1/2 cup granulated or Demerara sugar
    • 3 teaspoons cinnamon
    • 6 ounces chocolate bits
    • 40 ounces pecans
  • Cinnamon raisin
    • 4 ounces raisins soaked in rum or brandy
    • 4 ounces pecans
    • 4 ounces brown sugar
    • 2 tablespoons raisin soak
    • 2 tablespoons cinnamon
  • Cinnamon cranberry
    • 4 ounces dried cranberries soaked in bourbon
    • 4 ounces pecan bits
    • 4 ounces brown sugar
    • 2 ounces cranberry soaked
    • 2 tablespoon cinnamon
  • Cherry cardamom
    • 1/2 cup granulated sugar
    • 1/4 cup light brown sugar, firmly packed
    • 1 3/4 teaspoons ground cardamom
    • 1/4 teaspoon ground cinnamon
    • 3/4 cup walnuts, coarsely chopped (optional)
    • 1/2 cup dried cherries, coarsely chopped
    • 1/2 cup cherry preserves or jam
  • Homemade Nutella
  • Glaze
    • Egg whites
    • Granulated or Demerara sugar

Directions

Prepare the pastry at least a fear hours and possibly the night before you are ready to bake.

• In a small bowl, combine the warm water, yeast and pinch of sugar and set aside to activate.
• In a small bowl, combine the egg yolks, sour cream and vanilla.
• Combine the sugar, salt and flour and mix together.
• Cut butter into the flour and mix together.
• Make a well in the flour mixture and add the yeast mixture to the egg mixture.
• Using a fork or your hands, form into soft dough by squeezing slightly to combine.
• On a lightly-floured surface, gently snap into a flattened mound (use additional flour if needed).
  • To make the pastry more flaky: on a lightly-floured surface, pat the whole piece of dough into a rectangle. Fold into 3 columns (like a letter); pat again. Turn the dough 1 turn, and again fold into 3. This creates layers that puff up when you bake the cookies.
  • Measure into separate dough disks and refrigerate at least 1 hour. I like to refrigerate overnight as the dough relaxes.
• Cut in 4 quarters and wrap each separately; refrigerate at least one hour. It can be frozen at this point.
• Raisin filling
  • In a food processor, combine and pulse all the ingredients to form a paste.
• Chocolate filling
  • In a food processor, combine and pulse all the ingredients to as fine of a mix as possible. This will be a drier filling and a little harder to work with).
• Pecan pie filling
  • Combine the sugar, corn syrup, sorghum and salt in a nonstick pan.
  • Bring to a boil, remove from heat and whisk in butter 1 tablespoon at a time.
  • Allow the mixture to cool before thoroughly beating an egg.
  • Pour entire mix over chopped pecans in a bowl.
• Cherry filling
  • Combine 1/4 cup plus 2 tablespoons of granulated sugar, brown sugar, 3/4 teaspoon cardamom, cinnamon, walnuts (if using) and dried cherries into a medium bowl. Stir until well-mixed. Set aside.
• Assembly – Traditional
  • Preheat oven to 350 degrees Fahrenheit.
  • On a lightly-floured surface, silpat or parchment paper, roll dough into a 12-inch circle.
  • Spread 1/4 of the filling over all but the center 2-inches of the dough.
  • Lay plastic wrap over the disk and roll to impress the filling into the disk.
  • Refrigerate the disk for at least 15 minutes.
  • Cut into 12 wedges.
  • Carefully roll from the widest end toward the tip.
  • Lay on a silpat or parchment, and shape it into a horn.
  • Brush twice with egg whites.
  • Sprinkle with Demarara or granular sugar.
• Assembly – Cut roll
  • On a lightly-floured surface, silpat or parchment paper, roll dough into a 12-by-6-inch rectangle.
  • Spread 1/4 of the filling over all but 1-inch along one long side of the dough.
  • Lay plastic wrap over the disk and roll to impress the filling into the disk.
  • Refrigerate the disk for at least 15 minutes.
  • Carefully roll up from the covered to the uncovered side.
  • Press shut, and chill 1 hour.
  • Lay on a silpat or parchment paper with the closed edge down.
  • Brush twice with egg whites.
  • Sprinkle with Demarara or granular sugar.
  • Cut into about 12 cookies.
• Bake at 350 degrees F for 20 minutes
• Turn pan and bake another 5-10 minutes until the top is browned.
• Cool and store.
• Cookies will be good for 3-5 days.