Cream the butter, cream cheese and sugar in a large bowl until light and fluffy. Beat in vanilla. Combine flour and salt in a bowl; gradually add to butter mixture just until combined.

Divide dough into quarters. Shape into four disks; wrap each in plastic wrap. Refrigerate for at least 2 hours.

Bring dried apricots and bourbon to a boil in a small saucepan over medium-high heat. Reduce heat to low. Simmer, uncovered, for 2-3 minutes or until bourbon is absorbed. Remove from the heat. Stir in pecans and 1/2 teaspoon cinnamon.

Roll out one disk of dough on a lightly floured surface into a 10-inch circle, about 1/8-inch thick. Spread 1 tablespoon apricot jam over dough. Sprinkle with 1/2 cup gouda and about 1/3 cup apricot-bourbon mixture, pressing down lightly. Cut dough into four quadrants; cut each quadrant into three triangles.

Roll up each from the wide end. Place rugelach, point side down, 1 inch apart on parchment-lined baking sheets. Repeat steps with remaining dough and filling. Refrigerate for 30 minutes.

Heat oven to 375 F.

Combine sugar and remaining cinnamon in a small bowl. Brush rugelach with egg wash; sprinkle with cinnamon-sugar mixture. Bake for 18-20 minutes or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.