In a stand mixer fitted with the paddle attachment, or using a wooden spoon, beat the butter and soft cheese until smooth. Scrape down the sides of the bowl.

Add 120g flour and most of the grated cheese, setting 20g aside. Mix by hand until the dough clumps together. You may want to go in with your hands to avoid overmixing. If it’s very sticky, add more flour (up to another 20g). Halve the dough and cover it. Chill for 1-2 hrs, or until firm. Will keep chilled for a day.

Heat the oven to 180C/160C fan/gas 4. Taking one piece of dough from the fridge at a time, roll each one into a circle about 20-23 cm in diameter. To make a perfect circle, place a plate or the bottom of a cake tin on the dough and cut around it.

Leaving a border around the edge, spread the dough with the onion marmalade. The exact amount you’ll need depends on how large a circle you’re working with. Sprinkle over the remaining grated cheese making sure it evenly covers the chutney.

If you have one, use a pizza cutter to cut the circle into 16 triangles – a sharp knife will also do the job. Roll each triangle into a croissant-like shape, starting at the wide end and ending up at the point. It should look like a mini croissant.

Arrange the rugelach on a baking tray lined with baking parchment, and brush with the beaten egg.

Bake for 15-18 mins until golden, checking to make sure they’re not burning. Onion marmalades vary in sugar levels so some may burn more quickly (if this is the case, cover with foil). Leave to cool on a wire rack and serve immediately. Will keep in an airtight container in a cool place for up to three days.