1. 1.Mix butter and sour cream, add flour gradually until you have a smooth, flexible dough. Let it rest for 30 minutes.
2. 1.Divide the dough into three parts, rolling each into a 26-cantimeter circle. Then cut the dough into 16 equal wedges.
3. Split marmalade into small bricks, put each on the wider end of a dough wedge and roll the dough into a rugelach.
4. 1.Put your raw rugelachs on a baking tray and bake for 15-20 minutes at 180°C until they become golden brown.