Make the dough: In a large bowl, mix flour and salt. In another bowl, beat butter, cream cheese, granulated sugar, and vanilla until smooth. Gradually add the flour mixture until a dough forms.

Chill the dough: Divide the dough into 4 equal parts, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.

Prepare the filling: Mix chopped walnuts, brown sugar, and cinnamon in a bowl. Set aside.

Roll out the dough: On a floured surface, roll one dough disk into a 9-inch circle. Spread a thin layer of raspberry jam, then sprinkle with the walnut mixture.

Cut and roll: Cut the circle into 8 wedges. Roll each wedge from the wide end to the point to form a crescent shape. Repeat with remaining dough.

Bake: Preheat oven to 350°F (175°C). Place rugelach on a baking sheet, brush with egg wash, and bake for 20-25 minutes until golden. Cool and dust with powdered sugar.