Step 1

Make the dough: Combine the sour cream and yeast in the bowl of a stand mixer fitted with the dough hook attachment, or mix it by hand.

Step 2

Add the flour, sugar, egg yolks, butter and salt, and mix on low speed for about 5 minutes or until the ingredients come together. Knead the dough by hand on a lightly floured surface for about 3 minutes until the dough is a smooth, soft ball. Divide the dough into two balls. Wrap each ball loosely in plastic and chill in the refrigerator for at least 1 hour or overnight.

Step 3

To make the guava filling: Place the guava paste and ½ cup of water in a saucepan over medium heat. Add honey, cinnamon and lime zest until it liquefies and the chunks of guava paste dissolve into a smooth jam. Set aside the warmed jam and let it cool to room temperature before it can be spread on the rolled-out dough, or else the butter and sour cream in the dough will soften to make the rolling-up step challenging. Once chilled, stir in the ½ cup of chopped cashews.

Step 4

When ready to bake, position a rack in the middle of the oven and preheat to 350°F.

Step 5

To assemble: Prepare a board for rolling out dough by flouring it generously. Roll out each chilled ball with a rolling pin into a 10-inch circle. Work with one half at a time, keeping the other one chilled in the refrigerator. Once the disk is rolled-out, wrap it in plastic and rest in the fridge for another 20 minutes. Repeat this process one more time with the other ball.

Step 6

Place the refrigerated dough onto a lightly floured surface and evenly spread the jam to the edges. Using a pizza wheel or a baking scraper, cut the dough into 12 triangles. Starting with the wider base, roll up each wedge tightly and place it on a lined or silicone baking sheet.

Step 7

Make the egg wash: In a small bowl, whisk the egg and water, then brush the cookies with it.

Step 8

Bake for 25-30 minutes or until the rugelach are nicely browned.