1. In a large bowl, mix butter, cream cheese, and vanilla extract until well combined. Next, add the flour and salt and mix well/knead until you get a smooth dough – it will be a bit sticky, though. Wrap the dough in plastic wrap and place it in the fridge for at least 1 hour.

2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Loosen up the poppy seed filling, add some milk to make it softer and more spreadable, if needed. Set aside.

3. Divide the dough into four pieces (keep the ones you are not working with in the fridge). Roll out the first dough piece on a floured surface into a circle with a diameter of about 30cm. Spread about 1/4 of the Biscoff spread all over the dough circle and sprinkle it with some crushed Biscoff cookies.

4. Use a knife or pizza roller* and cut the dough circle into 12 triangles – pretty much like a pizza. Roll up each of the triangles from the wide side to the tip to create a small crescent-shaped Rugelach. Place the Rugelach on the prepared baking sheet – you should get two batches onto one baking sheet.

5. Brush the Rugelach with the egg wash and sprinkle them with some more crushed Biscoff cookies to your liking. Bake the Rugelach for about 22-24 minutes, or until golden. Take them out of the oven and let them cool down on a wire rack. Repeat the process with the remaining dough.