1 (8-ounce) package cream cheese
1 cup unsalted butter
1/4 cup sugar
1 teaspoon pure vanilla extract
2 cups (sift into the cup and level off) all-purpose flour
1/4 teaspoon salt
Soften the cream cheese and butter. In a mixing bowl, cream the cream cheese and butter until blended. Beat in the sugar and vanilla extract. On low speed, beat in the flour and salt. Scrape the dough onto a piece of parchment and flatten it out before chilling.

Divide the dough into 4 portions. Refrigerate for 2 hours or overnight.

1/4 cup + 2 tablespoons granulated sugar
1/4 cup (firmly packed) light brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins
1 cup finely chopped walnuts
1/2 cup apricot preserves (well stirred)
In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts and stir with a spatula or fork until well mixed.

Putting it all together:
Remove the dough from the refrigerator and allow it to sit on the counter for about 15 minutes or until it is malleable enough to roll.

Using a floured rolling pin, on a lightly floured board, roll out each dough portion, one at a time, into a 9-inch circle to a 1/8-inch thickness, rotating the dough often to be sure that it isn't sticking. Using the back of a tablespoon, spread the dough evenly with 2 tablespoons of the apricot preserves.
Sprinkle about 1/2 cup of the raisin-walnut filling over the preserves. Press the filling firmly and evenly over the dough. Using a sharp knife, cut the dough circle into 12 triangles or pieces of "pie."

Use a thin knife, if necessary, to loosen the triangles from the board. Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape. Place the rugelach, point underneath, about 1 1/2 inches apart on the prepared baking sheets. Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm. Rugelach can also be frozen at this point.
Clean the work surface of excess filling before rolling each batch.

For the topping, brush the rugelach with egg wash and sprinkle with turbinado sugar. Bake for 10 to 15 minutes or until lightly browned at 325 degrees. Make 4 dozen 2 ½ inch cookies.