1. Add the butter and cream cheese to a bowl and mix until well combined. Add the flour and salt and mix everything with a rubber spatula until the dough starts coming together. Wrap the dough in plastic wrap and place it in the fridge overnight.

2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Mix the egg yolk with a bit of water and set it aside.

3. Roll out the dough on a lightly floured surface – you want to create a circle with a width of about 25cm (10 inch). Soften the bean paste by stirring it well, then spread it all over the dough circle. You want a thin layer that goes until the edges. Now cut the dough circle into 12 slices like you would do with a pizza. Roll up each slice, starting at the wider side towards the pointy tip. Place the Rugelach (croissants) on the prepared baking sheet, brush them with the egg wash and sprinkle with some coarse sugar. Bake the Rugelach for 20-22 minutes, or until golden brown. Take out of the oven and let cool down completely on a wire rack.