1. Make the dough: In a food processor, combine the cream cheese, butter, flour, sour cream, granulated sugar, and salt. Pulse for about 1 minute until the butter and cream cheese are incorporated into a crumbly dough. Transfer the crumbles to a clean work surface and press and lightly knead them together to form a ball of dough. Divide the dough into 2 equal disks (each should be about 395g), wrap each in plastic wrap, and refrigerate for 1 hour.
2. Meanwhile, preheat the oven to 375°F. Line a sheet pan with parchment paper.
3. Make the filling: Wipe out the food processor bowl and add the walnuts, raisins, granulated sugar, cinnamon, and salt. Pulse until finely chopped, then transfer to a small bowl.
4. Assemble the rugelach: On a lightly floured work surface, roll out 1 disk of the dough into a 12-inch circle, dusting with flour as needed. Brush off any excess flour, then spread half of the apple butter evenly over the dough, leaving a ½-inch border. Sprinkle half of the walnut mixture evenly over the apple butter. Slice the dough into 16 even wedges. Roll each wedge up tightly from the outside edge in, then place the rugelach on the prepared sheet pan, spacing them ½ inch apart. Repeat with the remaining dough, apple butter, and filling, arranging on the pan in 4 rows of 8 rugelach each. Brush the rugelach with the beaten egg white, then sprinkle turbinado sugar on top.
5. Bake, rotating the pan halfway through the cooking time, for 30 minutes, until the rugelach are golden brown. Let cool slightly, then serve.

From I COULD NOSH by Jake Cohen. Copyright © 2023 by Jake Cohen. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.