In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla essence, salt, 1 cup flour and 1/4 cup sugar until blended.
With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
Line 2 large baking trays with foil and grease foil.
On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 25cm round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry jam. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges like a pie. Starting at curved edge, roll up each wedge, Swiss roll fashion. Place biscuits on foil-lined baking tray, point-side down, about 1cm apart. Repeat with remaining dough.
Preheat oven to 170 degrees C.
In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
Bake rugelach on 2 oven racks about 30 to 35 minutes until golden, rotating baking trays between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.