Prepare the dough. Put the cream cheese, butter, flour and salt in a food processor. Pulse several times to break up the cheese and butter then blend continuously until it just comes together. Try not to overwork the dough.

Divide in half and flatten into two discs. Wrap in wax paper and refrigerate for at least two hours and up to 12.

When ready to fill, remove the discs and let them warm a little. The dough will be wet so be sure to dust your surface well with extra flour.

One at a time, roll out the discs into a 9 inch circle. Mix together filling one ingredients - jam, bitters, nuts and sugar then spread the mixture across the middle of one disc, within an inch of the edge. Repeat with filling two ingredients.

Using a pizza cutter, cut the circle into quarters. Then cut each quarter in half and each of those triangles in half, making 16 triangles total.

Starting at the wider edge, roll triangles towards the center and place onto a cookie sheet lined with parchment. Repeat with the remaining triangles then put all of the prepared rugelach into the fridge and chill for at least 30 minutes.

Preheat the oven to 350F. Whisk the egg and water in a small bowl and brush each pastry with the egg wash, then sprinkle extra sugar on top.

Put the pans in to bake for 20-25 minutes or until golden brown (you may wish to rotate your pans halfway through if your oven temp varies). Remove from the oven, let cool and Enjoy!

Baker Tip: Pastry discs can be cut into 12 triangles for slightly larger rugelach.