Rugelach

Dough:

8 oz cream cheese
2 sticks (1 cup) unsalted butter
1/2 c confectioner's sugar
Pinch of salt
1/2 tsp lemon juice
1/2 tsp vanilla
2 c all-purpose flour

Place all ingredients in a food processor and pulse until a soft dough is formed.
Refrigerate for at least an hour.

Construction:

Split dough into 4 balls.  Roll out dough ball into a big circle (1/8 inch thick).
Spread apricot jam evenly over dough (about 1/4 cup).
Sprinkle chopped walnuts (about 1/4 cup).

Slice circle into about 12 thin pizza-like slices.
Starting from the outside, roll up each slice like a croissant.
Place on greased cookie sheet (or parchment paper on cookie sheet).
Beat one egg and brush on each cookie. Sprinkle crystallized sugar on each.
Do the same for the remaining dough balls.
A full recipe requires 1 c apricot jam and 1 c chopped walnuts.

Bake in a preheated oven 350 degrees for about 25 minutes or until golden brown.

Adapted from Jewish Cooking in America

I usually make a half recipe as my food processor is on the smallish side.
You can have other fillings as well.  Omit the jam and add cinnamon, sugar & raisins.
Or just use cinnamon & sugar & pecans and then dust later with powdered sugar and the cookie will resemble the taste of a 'Sconset Sweet.