Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.

In a large mixing bowl, combine softened unsalted butter, full-fat sour cream, and pure vanilla extract. Beat until light and creamy, about 2-3 minutes. Slowly add in the sifted all-purpose flour until a smooth dough forms.

Cover the bowl with plastic wrap and let it rest at room temperature for about 10 minutes.

In a food processor, combine finely chopped walnuts, granulated sugar, and ground cinnamon. Pulse until crumbly. Warm honey slightly if not spreadable.

Divide the dough into four equal portions, rolling each portion into a 1 cm thick circle.

Spread honey over each dough circle and sprinkle walnut filling mixture evenly on top.

Cut each round into 8 or 16 wedges and roll each wedge from the wider end to the point to form crescents.

Place rolled rugelach on prepared baking sheets, about 1 inch apart. Brush with egg wash and bake for 25-30 minutes, until golden brown.