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Sift the flour and salt into a large mixing bowl.
Slice the cold butter into cubes and cut it into the flour using a pastry cutter or dough blender. Continue cutting through until the pieces of butter are about the size of a pea.
Add the cream cheese and continue to cut through until the cream cheese is pea-sized as well.
Add the egg yolk to the flour and butter and begin working it in with your hands.
Continue to mend the dough together until it begins to take shape. Be careful not to over-mix the dough.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and divide it into 8 equal pieces.
Take one piece at a time and roll it out to a circle 12 inches in diameter using a rolling pin.
Spread 2 Tbsp of apricot jam onto the entire piece of dough. Then sprinkle 2 Tbsp finely chopped walnuts on top.
Cut the round dough into 12 equal (pizza-shaped) slices. I find it best to cut the slices using a pizza wheel.
Tightly roll each rugelach starting from the wider end.
Place the rugelach onto a baking sheet lined with parchment paper and bake at 360 degrees Fahrenheit for 15-20 minutes or unit golden brown.
Once they are cooled to room temperature, generously dust them in powdered sugar.