Whisk together flour, cardamom and salt. In separate bowl, beat cream cheese with butter until fluffy; beat in granulated sugar. Stir in flour mixture in 2 additions. Form into ball; divide and shape into 4 thick discs. Wrap each in plastic wrap; refrigerate for 2 to 24 hours. Let stand at room temperature for 15 minutes before rolling out.

Honey Filling: Meanwhile, in food processor, grind 1/2 cup/125 mL of the walnuts with flour and salt until powder; scrape into bowl. In food processor, chop remaining walnuts; add to ground walnut mixture with prunes. Stir in honey until stiff, sticky mixture forms.

 On lightly floured surface, roll out 1 disc into 11-inch/28 cm circle. With wet hands, spread a quarter of Honey Filling over circle as evenly as possible, working with 1 tbsp/15 mL at a time and patting it to edge. Cut circle into 12 wedges. Starting from wide end, roll up each wedge; curve ends to form crescent. Place about 2 inches/5 cm apart on parchment paper-lined rimless baking sheets. Refrigerate for 30 minutes. Repeat with remaining dough and Honey Filling.

Beat egg with 1 tsp/5 mL water; brush over crescents. Sprinkle with coarse sugar. Bake in centre of 350°F/180°C oven until golden, about 25 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks and let cool completely.

Makes 48 rugalach.