Cream the soften butter and cream cheese in a medium mixing bowl with the paddle attachment on medium high speed until fluffy. Add sugar, salt and vanilla extract and beat on medium to combine.
Reduce mixer speed to low and slowly add the flour, mix until just combined.
Scrape the dough out onto a well-floured board, and shape into a disk. Divide into two equal portions, shape each into a ball then flatten into a disk and wrap in plastic. Refrigerate for at least an hour.
Pulverize the walnut in a food processor or blender, combine it with brown sugar and cinnamon in a small bowl, whisk to distribute evenly.
Remove one disk of dough from the refrigerator and roll out into a 9” circle. Spread 2 tablespoons fig jam over the dough circle, leaving about 1/4” from the edge clean. Sprinkle half of the nut filling over the jam and lightly press it down into the dough.
Cut the circle into 12 triangles using a pizza cutter. First cut the circle into quarters, then cut each quarter into thirds. Roll the larger end of each triangle in to make a crescent shape cookie, try to keep the nut filling from falling out. Place cookies on a parchment line baking sheet. Repeat with the remaining disk of dough.
Preheat oven to 350°F.
Beat one egg with a tablespoon of cream or milk to make egg wash. Combine 1 tablespoon of granulated sugar with 1/4 teaspoon of cinnamon in a separate bowl for the topping. Brush egg wash all over the cookies, and sprinkle cinnamon sugar generously over the top.
Bake for 18 minutes, until cookies are slightly brown. Remove from the oven and let cool completely on a wire rack.