1. Combine 1 cup of the flour, 1 tablespoon of the granulated sugar, and 1/4 teaspoon of the salt in a food processor; pulse to combine, 10 to 12 times. Add the butter and cream cheese; pulse until the dough begins to form small clumps, about 16 times. Divide the dough in half; shape each half into a flat disk. Wrap with plastic wrap, and chill for 2 hours.

2. Preheat the oven to 350°F. Process the apricot jam in the food processor until smooth, about 15 seconds. Transfer to a small bowl. Add the walnuts, brown sugar, cinnamon, and remaining 1/4 teaspoon salt to the processor; process until the nuts are finely chopped, about 10 seconds.

3. Unwrap 1 dough disk, and roll into an 11-inch circle on a lightly floured surface. Spread 1/4 cup of the jam evenly over the dough; sprinkle evenly with half of the walnut mixture (about 1/2 cup) and 1/4 cup of the chocolate chips. Press the filling gently into the dough. Use a pizza cutter or sharp knife to cut the dough round into 16 wedges. Roll up each wedge, beginning with the wide end and ending with the point. Place the rugelach, point sides down, on a baking sheet lined with parchment paper. Repeat with the remaining dough round, apricot jam, walnut mixture, and chocolate chips. Freeze for 15 minutes.

4. Brush the rugelach with the beaten egg; sprinkle with the remaining 2 tablespoons granulated sugar. Bake until deep golden brown, 20 to 25 minutes. Cool on the baking sheets on wire racks about 10 minutes; remove the rugelach from the baking sheets to the wire racks, and cool completely, about 20 minutes.