Beat the soft cheese and butter together using electric beaters or in an electric mixer fitted with the paddle attachment. Add the 50g of caster sugar, the salt and vanilla extract, and beat to combine.

Add the flour gradually, beating on a low setting until just combined. Do not overwork it or the dough will become tough and chewy. Add a little more flour if it's very sticky.

Press the dough into a ball and divide it into quarters. Wrap each ball of dough and press into a flat disc. Chill for at least 30 mins to firm up a little.

Meanwhile, mix together the 30g of caster sugar, the brown sugar, cinnamon, raisins and walnuts. If you prefer a less chunky finish, give them a quick whizz in a food processor or chop them very finely.

Take one of the discs from the fridge, and on a well-floured board, roll out the first ball into a large circle of at least 23cm diameter.

Cut out a 23cm circle and spread the circle thinly with a tablespoon of the apricot jam, then sprinkle evenly with about 2-3 tablespoons of the filling, so the circle has a fine covering.

Using a pizza cutting wheel or sharp knife, divide the circle into 8 or 12 wedges, depending how large you want your biscuits to be – 12 wedges makes mini rugelach.

Roll each wedge up from the wider, outside edge to the thinnest point, tucking the point under. Arrange on a baking sheet lined with baking parchment, allowing at least a centimetre or two between them.

Put the tray in the fridge while you repeat with the remaining balls of dough. You should have enough dough left over to make a fifth circle, and you may need to bake them in batches.

Chill the formed rugelach for at least 30 mins. Heat the oven to 180C/160C fan/gas 4 and mix the last 2 tbsp of caster sugar with the 1 tsp cinnamon.

Brush each rugelach with the egg wash, then sprinkle with a little cinnamon sugar and bake for 25 mins until lightly browned. Leave to cool on a wire rack.