Pistachio-Apricot Rugelach

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For the Dough:

1 1/4 cups all-purpose flour, plus more for dusting

2 tablespoons granulated sugar

1/2 teaspoon salt

4 ounces cream cheese, at room temperature

1 stick unsalted butter, at room temperature

1/2 teaspoon pure vanilla extract

For the Filling:

6 tablespoons apricot preserves

1/2 cup roasted salted pistachios, finely chopped

1/2 cup dried apricots, finely chopped

1 tablespoon granulated sugar

1 teaspoon ground cinnamon

Pinch of salt

1 large egg, lightly beaten

Turbinado sugar, for sprinkling