In the bowl of a stand mixer fitted with paddle attachment, beat together butter, cream cheese, and granulated sugar at medium speed until thick and creamy, approximately 3 minutes.
Using a rubber spatula, scrape sides of bowl. Add sour cream and vanilla bean paste, beating until combined.
In a medium bowl, whisk together flour and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until a soft dough forms.
Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Divide dough into 4 portions, and shape into disks. Wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
Using a rolling pin and working with one dough portion at a time on a lightly floured surface, roll out dough into an 8-inch circle. Using an offset spatula, spread 1½ tablespoons jam onto each dough circle in a thin, even layer, leaving ⅛-inch border around edges. Sprinkle with 2 tablespoons pecans. Using a sharp knife or pizza cutter, cut dough into 8 even wedges (triangles). Starting at base of a wedge, roll up dough firmly and evenly to encase ingredients. Repeat with remaining wedges. Tucking pointed ends of dough under, place rugelach 2 inches apart on prepared baking sheets. Repeat with remaining dough portions, remaining jam, and remaining pecans.
Bake until rugelach edges are lightly golden brown, 8 to 10 minutes. Garnish with confectioners’ sugar, if desired.
Notes
*We used Stonewall Kitchen Fig & Ginger Jam.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/ginger-fig-rugelach-recipe/