These Polish) cookies known as rugelach are succintly described by Carole Bloom as being "made with a rich cream cheese dough that is cut into triangles and rolled up around a filling to form crescent shapes. The filling can be jam, poppy seed, raisins and nuts, chocolate, nuts and cinnamon, or fruit." (The International Dictionary of Desserts, Pastries, and Confections, p. 265). Maida Heatter has declared that her Rugelach Walnut Horns "have been one of the most popular recipes I ever wrote." (Maida Heatter's Cookies, p. 188)
I have most commonly made rugelach filled with either imported apricot preserves or a seedless raspberry jam. On singular occasions, I have substituted the jam fillings by brushing the rolled out dough w/ melted clarified butter, then sprinkling over chopped, toasted hazelnuts; or a few dried currants. One could also use minced dried apricots or cranberries after brushing the rugelach w/ melted red-currant jelly.
"A house is beautiful, not because of its walls, but because of its cakes." ~ Old Russian proverb