Rugelach

Step 1: Pulse 9 oz plain flour and ¼ tsp salt in a food processor, add 7 oz cold butter and 7 oz full-fat cream cheese and pulse just until the dough starts to clump into large crumbs. Common mistake: processing until it forms a ball; the overworked butter melts and the pastry bakes tough instead of flaky.

Step 2: Tip out, press into 3 flat discs, wrap and chill for at least 30 minutes until firm.

Step 3: Mix 3 ½ oz light brown sugar, 2 tsp ground cinnamon, 2 ⅞ oz walnuts and 2 ⅛ oz raisins. Heat the oven to 350°F (fan 325°F) and line two trays.

Step 4: Roll one disc on a floured surface into a 25 cm circle about 3 mm thick. Spread with a thin layer of 4 tbsp apricot jam, leaving a 1 cm border, and sprinkle over a third of the nut mixture, pressing it in.

Step 5: Cut into 8 wedges like a pizza. Roll each wedge up from the wide end to the point and set on the tray with the point tucked underneath. Repeat with the other discs.

Step 6: Chill the shaped rugelach for 10 minutes, then brush with 1 egg and sprinkle with 2 tbsp granulated sugar.

Step 7: Bake for 22–25 minutes until golden brown on top and the bottoms are caramelised. Some jam will leak and harden; lift them off the tray while warm so they don't stick, and cool on a rack.