Marmalade and almond rugelach

Makes 24

For the pastry

• 160g plain flour
• 0.25 tsp baking powder
• 0.125 tsp salt
• 1 small orange
• 0.25 vanilla pod
• 125g unsalted butter
• 125g cream cheese

For the filling

• 40g flaked almonds
• 80g light muscovado sugar
• 0.5 tsp ground cinnamon
• 0.25 tsp ground cloves
• 150g fine-cut marmalade

To glaze

• 25g flaked almonds
• 0.25 tsp cinnamon
• 1 tbsp demerara sugar
• 1 egg

Step 1
Make the pastry up to two days ahead.

Step 2
Put the flour, baking powder, salt, orange zest and vanilla seeds in a food processor and pulse twice to combine.

Step 3
Add the butter and process until the mixture resembles breadcrumbs.

Step 4
Add the cream cheese, and pulse until the dough just begins to come together in a ball around the blade.

Step 5
Tip the dough out on to a lightly floured worktop and knead a little to bring it together.

Step 6
Divide the pastry into two, wrap loosely in clingfilm and press into flattish discs, and transfer to the fridge for at least an hour and up to two days.

Step 7
For the filling, put the almonds in a small bowl with the muscovado sugar, cinnamon and cloves, and set aside.

Step 8
Line a large oven tray with baking paper.

Step 9
Roll each piece of dough on a lightly floured work surface to a 25cm circle about 2mm thick (use a plate or saucepan lid to trace into a circle if your pastry looks very irregular).

Step 10
With a small spatula or back of a spoon, spread the marmalade evenly over each surface, then sprinkle with the almond sugar mix.

Step 11
Use a knife or, even better, a pizza wheel to cut the dough as though you are slicing a cake into 12 equal triangles.

Step 12
The best way to do this is to slice into quarters, then each quarter into thirds.

Step 13
One at a time, roll each wedge starting from the wide, outside edge and working towards the point of the triangle, so that it looks like a miniature croissant.

Step 14
Put on the baking tray, spaced 3cm apart, then leave to rest in the fridge for about 30 minutes.

Step 15
When ready to bake, heat the oven to 200C (180C fan)/gas 6.

Step 16
For the glaze, crush the flaked almonds with a rolling pin into very fine pieces then combine in a small bowl with the cinnamon and sugar.

Step 17
Lightly brush the tops of the rugelach with the beaten egg, and sprinkle with the almond sugar mix.

Step 18
Bake for 20-25 minutes until golden brown all over, then transfer to a wire rack to cool.