Prepare a baking sheet by lining with parchment paper. Set aside. Dust a clean surface with flour. Roll out the chilled dough into an 11-inch circle. Measure out a 10-inch circle and trim off the excess and discard. Spread filling all over the 10-inch disc, leaving about ¼ from the edge inch clean. Using a pizza cutter, slice circle into 16 even wedges, as if you were slicing a pizza.
Starting from the outer edge, roll the dough towards the center to form a crescent. Place on prepared baking sheet about 2 inches apart. Repeat with all the wedges.
Preheat oven to 350 degrees. Place baking sheet of unbaked rugelach in the freezer to chill for 15 minutes. Remove chilled rugelach from freezer. Brush with an egg wash made with one beaten egg and 1 teaspoon of water. Sprinkle each rugelach with coarse sugar.
Bake in preheated oven for 18 minutes, or until tops are golden brown. Some of filling may ooze out. You can cut the excess off or just serve as-is. Remove from oven and let cool completely before serving.