Working with one piece of dough at a time, roll it out into a 10" circle on a floured surface. Brush it lightly with the warmed fruit preserves or water.
Sprinkle half of the filling onto the round and press gently to help anchor to the dough.
Using a pizza cutter, divide the dough into 12 equal wedges, Roll each wedge, beginning with the wide end and ending with the narrow end. Place the rolls point side down on a lined baking sheet. Repeat with the remaining dough pieces.
Brush the rugelach with milk or cream and sprinkle with turbinado or granulated sugar.
Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating.
Bake the rugelach for 25~30 minutes or until golden brown. Remove from the oven and cool on the pan. Serve warm or at room temperature.
Store in an airtight container for up to 5 days. Freeze for longer storage.