Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
In a small saucepan, cook the chopped apricots and preserves until melted, and apricots are soft. Chill in refrigerator.
In a mixing Bowl, combine cream cheese, butter and flour into a stiff dough. Divide into 2 equal disks, wrap in plastic wrap and chill (atleast 1 hour).
When dough is thoroughly chilled, cut each disk into 4 sections. Roll each section into a thin round, and cut into 4 or 6 wedges.
Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough. Moisten point of dough with a little water. Roll dough over the preserves, tucking in the sides& continue to roll to the point. Continue until all dough has been used up.
Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with Cinnamon Sugar.
Bake 15-20 minutes or until light golden brown. Cool on wire rack.