In a food processor, pulse the flour and the salt to combine.
Add butter and cream cheese cubes, and egg yolk, and pulse until forms crumbles.
Flour work surface and knead dough until it comes together. Form a ball and flatten into a square. Cut into 4 equal parts, shape each dough part into a ball, wrap in plastic wrap and refrigerate for 2 hours or overnight.
To make the filling:
In food processor, add all filling ingredients and pulse to chop to a medium-to-fine texture and set aside.
To make the cookies:
Preheat oven to 350°F.
Flour work surface and roll out one of the unwrapped dough balls into a 10-inch circle.
Sprinkle ½ cup filling evenly over the dough. Cut dough like a pie into 12 equal slices.
Roll each slice of dough from the wider outer edge up to the point.
Place 12 rolled cookies evenly spaced on baking sheet lined with parchment paper and bake for 8-10 minutes. Rotate baking sheet front to bake and bake for an additional 8-10 minutes. Remove from oven and place on cooling rack.
