Beat cream cheese and butter until smooth. Add the sugar, salt, and flour and mix until it comes together. Divide into 4 disks, wrap, and chill at least 2 hours.Combine the granulated sugar, brown sugar, cinnamon, and walnuts.Heat the oven to 350°F. Roll one disk into a 9-inch circle on a lightly floured surface.Spread with 2 tablespoons apricot preserves and sprinkle with a quarter of the walnut mixture, pressing lightly.Cut into 12 wedges. Roll each from the wide end toward the point and place point-side down on a lined sheet.Chill the shaped cookies 15 minutes. Brush with egg wash and sprinkle with cinnamon sugar.Bake 20 to 25 minutes until golden. Cool on a wire rack.