Cook plums, sugar, vanilla bean and zest, over low heat until thick. About 20 minutes. Cool completely. The filling should be very thick.

Dust countertop and rolling pin with a little flour. Roll out pie dough to ¼ inch thickness.

Spread cooled filling over dough, be sure to spread filling right up to the edge.

With a pizza cutter or sharp knife, cut dough into 16 wedges. Roll each wedge starting at wide end.

Chill rugelach for 30 minutes.

Line a baking sheet with parchment paper. Preheat oven to 350°F.

Brush rugelach with egg wash and bake at 350°F for 20 to 30 minutes until golden brown.