Rugelach

Recipe:

1 package cream cheese room temperature
2 sticks butter room temperature
1+2 tbs sugar
1/4 tsp salt
1 tsp  vanilla
2 cups all purpose flour
1/4 cup tightly packed brown sugar
1  tsp ground cinnamon
1 cup walnuts finely choped
1/2 cup apricot preserve
1 egg for egg wash

Mix cream cheese and butter in a bowl until light. Add 1 tbs sugar,  salt and vanilla. Slowly add flour until just combined. Put the dough onto a floured board and roll into a ball. Divide into 4 pieces. Leave wrapped in a plastic in the fridge for 1 hour.

Filling

Combine brown sugar,2 tbs white sugar, walnuts and cinnamon.
Roll the dough into a circle around 9 inches. Spread apricot preserve and sprinkle with filling lightly taping it in.  Cut in quarters and than each quarter into three pieces. Roll from wider end and put on a parchment paper. Leave in a fridge for 30 min. Mix 1 egg with a fork and  brush onto cookies. If you want you can sprinkle sugar and cinnamon on the top.
Bake on 175 C for 15 - 20 min. ( they are lightly brown, check the bottom )
Cool on the rack and enjoy.