Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla. Mix well.
Gradually add flour and chopped rosemary and mix until just combined. Dump the dough onto a well floured surface and roll into a ball.
Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 20 minutes.
While the dough is resting, make the caramelized walnuts and preheat oven to 350 degrees Fahrenheit.
Add walnuts to a dry pan over medium heat and roast the walnuts until fragrant, for about 5 minutes, gently tossing a few times.
Whisk together the water, brown and vanilla and pour over the walnuts, tossing to make sure the sugar mixture coats everything evenly.
Continue cooking for another 30 seconds and turn off heat. Allow walnuts to cool enough o handle, then chop them up into fine pieces.
Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. If you have a round cheese cake pan or any 9-10in pan, use that as a guide to cut a perfect circle for your rolled out dough and save the excess cut-outs to use again.
Take 2 tablespoons of fig butter and spread it evenly onto the round dough.
Top with 1-2 tablespoons chopped walnuts and use your hand to gently press down on the walnuts so it sticks.
Using a very sharp knife or a pizza cutter, cut the dough in 8 triangles.
Take one of the wedges and roll from the outside-in, allowing the point to rest on the bottom.
Once all of them are rolled up, place rugelach on cookie sheet, end-side down and brush with egg wash and sprinkle with turbinado sugar.
Bake for 25 minutes until lightly golden brown.
Allow to cool before serving.