1. In a food processor, combine flour and salt. Add butter and cream cheese and pulse until coarse crumbs form. Add vanilla and pulse until dough starts to come together.

2. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 2 hours or overnight.

3. Mix cinnamon and sugar in a small bowl. Prepare nuts and slightly warm apricot preserves if needed.

4. Roll out one disk into a 10- to 12-inch circle on a floured surface, about 1/8 inch thick.

5. Spread a thin layer of apricot preserves over the dough. Sprinkle with cinnamon sugar and nuts.

6. Cut the dough into 12 triangles (like a pizza) using a sharp knife or pizza cutter.

7. Roll each triangle from the wide end to the point, forming crescents. Place seam-side down on parchment-lined baking sheet.

8. Chill the shaped rugelach for 20–30 minutes.

9. Preheat oven to 350°F (175°C). Whisk egg with milk or cream, and brush over the rugelach.

10. Bake for 22–25 minutes until golden. Let cool briefly on the tray, then transfer to a rack.

11. Once cooled, dust with powdered sugar before serving.