• In the bowl of a food processor, pulse together cold cream cheese, cold butter, flour and salt until the mixture becomes clumpy and a dough begins to form.
• Dump the mixture onto a sheet of plastic wrap-- divide it in half. Press it together to form a cohesive dough.
• Pat dough into 2 square shapes and wrap well. Refrigerate until the dough is firm, several hours or overnight.
• When the dough is firm, place one square onto a well-floured surface and roll out to about 12 inches square. Cut square in half -- you should have approximately a 12x6 inch piece. Brush all over with melted butter. Sprinkle evenly with brown sugar.
• Carefully sprinkle with ¼ of the chopped almonds, white chocolate and cinnamon leaving a small border around the dough. Press down lightly to help it stick.
• Starting from the non-cut side, carefully roll {jellyroll style} up the dough, then flip seam side {the side with the neat cut edge} down. {Some of the filling may fall out the ends. Just do your best!}
• Wrap rolled up log in plastic wrap and place in freezer until firmed up a bit {30 minutes to an hour}. Meanwhile, repeat the process with rest of the dough and filling.
• Preheat oven to 400°F . Line a baking pan with parchment or a silicone baking sheet. Set aside. Using a sharp or serrated knife, cut approximately 1 inch pieces from roll and place {seam side down} onto baking sheet.
• Whisk together egg and water in a small bowl. Brush egg wash over each piece and sprinkle tops with sugar.
• Bake for 15-17 minutes or until golden brown on the tops. Remove from oven and allow to cool slightly before removing from pan, about 10 minutes.

Make Vanilla Raspberry Sauce

• Blend berries in a blender or food processor until smooth.
• Combine berry puree and sugar in a small saucepan over medium high heat. Simmer until slightly thickened and darkened, about 8-10 minutes.
• Remove from heat and stir in vanilla extract. Serve alongside rugelach