For the filling:
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup toasted pecans, chopped
1/2 teaspoon cinnamon
SIFT the flour into a large bowl. Add the butter, then use a pastry cutter or 2 butter knives to cut the butter into the flour until fully incorporated and the mixture resembles small peas.
WHISK together in a small bowl the egg yolk and sour cream, then add to the flour mixture. Mix well to form a dough. Shape the dough into a disc, then dust with flour. Divide the disk into thirds, then wrap each piece in waxed paper. Refrigerate for several hours or overnight.
TO PREPARE the filling, combine in a food processor both sugars, the pecans and cinnamon. Pulse until finely ground, then set aside.
HEAT the oven to 375° when ready to assemble. Line a baking sheet with either a silicone baking mat or parchment paper.
WORK with one piece of the dough at a time, leaving the others in the refrigerator until needed. On a lightly floured surface, roll out each piece of dough into a circle about 1/8 inch thick and 12 to 13 inches around. Sprinkle a bit of the filling over the dough, then use a rolling pin to gently press the topping into the dough. Use a paring knife or pizza cutter to cut the circle into 16 wedges (make 8 cuts across the circle).
ROLL UP each wedge one at a time starting with the wide end. Gently curl the ends inward to resemble a croissant. Sprinkle a bit of the filling over the rolled rugelach, then place on the prepared baking sheet. Repeat with the remaining wedges, then repeat the entire process with the remaining thirds of the dough.
BAKE for 25 to 30 minutes, or until browned on top and the sugar has melted and caramelized around the sides of the cookies. Transfer to a wire rack to cool. Store in airtight containers.
Nutrition information: Per cookie: 80 calories, 50 calories from fat (63 percent of total calories), 6 grams fat (3 grams saturated, 0 grams trans fats), 15 milligrams cholesterol, 6 grams carbohydrate, 0 grams fiber, 2 grams sugar, 1 gram protein, 0 milligrams sodium.