Ingredients for Not-quite-Bonnie's rugelach

• 160 g plain flour

• 1 pinch salt

• 1 g baking powder

• 3 g finely grated lemon zest (from 1 small lemon)

• seeds scraped from 1/4 vanilla pod

• 125 g unsalted butter, fridge-cold, cut into rough cubes

• 125 g cream cheese, fridge-cold

• 40 g walnut halves

• 100 g light brown sugar, packed

• 1 g ground cinnamon

• 150 g store-bought quince paste (membrillo)

• 5 ml lemon juice

• 1 large egg, lightly beaten

• 7 g demerara sugar

How to make Not-quite-Bonnie's rugelach

Method

1. Make the pastry: Place the flour, salt, baking powder, lemon zest, and vanilla seeds in a food processor. Pulse for about 15 seconds to combine. Add the butter and pulse for a few more seconds, until the mixture resembles fresh breadcrumbs. Add the cream cheese and process just until the dough comes together in a ball around the blade; be careful not to overprocess, as this will make the pastry tough. Tip the dough onto a lightly floured work surface and knead gently for a few seconds to bring it together.

2. Divide the pastry: Split the dough in two, cover each half loosely in cling film, and press to flatten into disks. Transfer to the fridge for 1 hour.

3. Preheat the oven: Set the oven to 180°C (fan oven 160°C). Line two baking trays with parchment paper and set aside.

4. Make the filling: Spread the walnuts on a rimmed baking tray and roast for 5 minutes. Remove from the oven and allow to cool. Chop finely and place in a small bowl with the brown sugar and cinnamon. Mix together and set aside.

5. Prepare the quince paste: In a separate bowl, combine the quince paste and lemon juice to form a smooth paste. If the quince paste is very firm, warm it gently over low heat to soften it, or heat for 10 seconds in a microwave. Ensure it reaches a thick but spreadable texture like jam. Set aside to cool before using.

6. Roll out the dough: Take one piece of dough from the fridge and roll it out on a lightly floured work surface to form a 24 cm (9 ½ inch) circle, about 3 mm (⅛ inch) thick. Use a small spatula or the back of a spoon to spread half of the quince paste evenly over the surface, then sprinkle with half of the sugar-nut mixture.

7. Cut and roll the dough: Using a sharp knife or pizza wheel, cut the dough into twelve equal triangles, as if slicing a cake. For even-sized triangles, cut it into quarters first, then cut each quarter into thirds. One at a time, roll each wedge tightly, starting from the wide outside edge and working towards the point of the triangle, ensuring the filling is enclosed. Place them seam side down on the lined baking trays, spaced about 3 cm (1 inch) apart.

8. Repeat with the second disk: Roll out the remaining disk of dough and filling, then chill the rugelachs in the fridge for 30 minutes before baking.

9. Increase the oven temperature: Raise the oven temperature to 200°C (fan oven 180°C).

10. Prepare for baking: When ready to bake, lightly brush the tops of the rugelachs with the beaten egg and sprinkle with demerara sugar.

11. Bake: Bake for 20–25 minutes, rotating the trays halfway through, until golden brown all over. Don’t worry if some filling oozes out; this will add a lovely toffee flavour to the edges.

12. Cool the rugelachs: Remove from the oven and allow to rest on the trays for 5 minutes before transferring to a wire rack to cool completely.

13. Storage options: The pastry can be made a day in advance and kept in the fridge, or frozen for up to 3 months (remember to thaw it overnight in the fridge before using). The rolled rugelach can also be frozen (before glazing) for up to 3 months. When ready to bake from frozen, brush with the glaze and add an extra minute or two to the baking time.

14. Keep the rugelachs: These will keep for up to 4 days in an open container, separated by pieces of parchment paper, and wrapped loosely in foil. Avoid storing in an airtight container, as the sugar may weep and make the rugelach soft and sticky.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.