Pistachio and Dried Apricot Rugelach

Name: Pistachio and Dried-Apricot Rugelach
Ingredients: 2 sticks unsalted butter, room temperature; 8 ounces cream cheese, room temperature; ¼ cup granulated sugar; ¼ teaspoon kosher salt; 2 cups all-purpose flour, plus more for dusting; 2 cups dried apricots; ⅔ cup granulated sugar; 1 teaspoon pure vanilla extract; Pinch of kosher salt; 1 cup shelled pistachios, preferably Sicilian; 1 large egg, lightly whisked; Sanding sugar, for sprinkling