To make the dough, place the flour, sugar, and salt into a food processor fitted with a blade attachment. Pulse briefly to blend ingredients, then add chopped butter and cream cheese. Pulse again until small clumps form. Place on a lightly floured surface and knead with the palms of your hands until the dough comes together. Divide into four pieces for Chocolate Pistachio Rugelach or into two pieces for Apricot Walnut Rugelach and cover well with plastic wrap. Refrigerate for at least one hour and up to two days.

Remove dough from refrigerator about 15 minutes before you plan to use it. Combine all ingredients for desired filling in a small bowl.

Preheat oven to 350 degrees Fahrenheit. Sprinkle a work surface lightly with flour.

For Chocolate Pistachio Rugelach, roll the dough, one piece at a time, into a 5- x 12-inch rectangle, about 1/4 inch thick. Trim the edges to make them even. Brush the dough with a beaten egg and sprinkle generously with the filling. Roll up jelly-roll style to create a long roll. Brush the whole roll with egg and then cut into even pieces, about one and a half inches wide. Place on a cookie sheet lined with parchment paper and top with crushed pistachios.

To make Apricot Walnut Rugelach, roll one part of the dough into a circle approximately the size of a dinner plate. Trim the edges (use a dinner plate as your guide if you like). Spread 1/2 cup apricot jam evenly over the dough. Sprinkle with 1/4 cup nuts and 1/4 teaspoon ground ginger. Cut into 12 to 16 pie-shaped wedges. Roll up each wedge from the outside edge towards the center and shape into a crescent. Brush with beaten egg. Repeat with remaining dough and filling.

Bake 20 to 25 minutes, until golden.