In a large mixing bowl, combine sugar, yeast, and water, and stir. Allow to proof for 10 minutes.

Add remaining ingredients (except for egg wash) and mix until a smooth dough forms.

Using floured hands, divide dough into four equal balls.

In a mixing bowl, place all filling ingredients and mix until it forms a wet, loose paste, adding water as necessary.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare Gefen Parchment-lined baking sheets.

In a small mixing bowl, combine egg and water for egg wash. Set aside.

Working with one ball of dough at a time, roll out dough into a large rectangle onto a sheet of parchment paper.

Spread a quarter of the filling onto the dough, then fold up the two shorter edges of the rectangle so the dough is folded into thirds (the way you would fold a letter to place inside an envelope).

Pinch ends together and roll out again, then cut diagonal strips to form nine to 10 triangles.

Working with one triangle at a time, stretch the wider edge and roll up rugelach-style.

Bring the two ends together and pinch gently, forming a crescent shape; place on baking sheet. Repeat with remaining triangles.

Brush crescents with egg wash and bake for 20–22 minutes, or until golden. Repeat with remaining balls of dough.