Line a baking sheet and set aside.

In a food processor, combine the flour, sugar, and salt, then pulse in the cream cheese, butter, and vanilla extract a few times until the mixture is moist and crumbly. Press the mixture together to form a dough. (You can also do this by hand using a pastry blender or rubbing the fat into the dry ingredients using your fingers).

Divide the dough in half, flatten each half into a disc, wrap in plastic wrap and refrigerate for at least an hour or until firm.

In a medium bowl, combine the raisins, walnuts, brown sugar, and cinnamon. Set aside.

Working with one disc of dough at a time, roll out the dough on a floured surface into a 8 x 13 inches and ⅛- inch thick rectangle.

Spread the dough with half of the jam and sprinkle all over with half of the raisin walnut mix.

Starting with a long side of the rectangle, roll the dough with the filling into a log and place it on the prepared baking sheet seam side down. Repeat with the remaining dough and filling, and place next to the first log on the baking sheet. Each log should be about 12 inches log.

Refrigerate the logs until they are firm enough to slice, about 30 minutes.

Preheat the oven to 350°F (180°C).

Using a serrated knife, cut 1-inch (2.5cm) slices and arrange them on your prepared trays leaving 1 inch of space in between each cookie. Brush with egg wash.

Bake the rugelach for 25-30 minutes or until they are golden brown. While still hot, dust lightly with powdered sugar.

Enjoy with a cup of tea. Store any leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.