Add flour, cream cheese, butter, egg yolk, salt, and pepper to the bowl of a food processor and pulse until the dough forms a ball.

Divide dough into 4 equal pieces. Flatten each piece into a disc and wrap in parchment paper. Chill in the refrigerator for 30 minutes while preparing the filling.

Line a baking sheet with parchment paper. 

Sprinkle a little flour on the countertop or surface and roll 1 disc of dough out into a 1/8-inch thick circle.

Distribute filling onto the circle, then cut into 16 wedges. Roll each edge toward the center, beginning with the wide edge.

Transfer rugalech to prepared baking sheet. Refrigerate for 30 minutes until firm.

Preheat oven to 375°F.

Bake rugelach at 375°F for 20 to 30 minutes, until the pastries are golden brown. Cool before serving.