Ingredients

Pastry

225g butter

100g cream cheese

60ml cream

300g flour

salt

egg wash

Filling

100g sugar

50g soft light brown sugar

tsp ground cinnamon

129g sultanas

120g walnuts, chopped

50g apricot jam loosened with a little water

egg wash

extra sugar to sprinkle

Serve with yoghurt and honey

Method

1. Pastry – pulse the butter, cream and cheese in a processor until combined. Don’t over do it

2. Add the flour and salt and pulse to just combine. Cover and chill for at least 30mins

3. Roll out the pastry to about 3-4mm thick

4. Cut into 2 long rectangles about 150mm wide

5. Filling – mix it together

6. Spread jam along the middle of each piece of pastry

7. Add filling. Roll up, seal with egg wash

8. Cut into 120mm long pieces

9. Cook at 180C for about 30 minutes

10. Once cooled, glaze with more apricot jam

11. Serve with yoghurt and honey