For perfect results, do not spread too much jam on the base, as it oozes out and burns the pastry. The light spelt flour is everything you would expect; it produces moist, delicate, light pastries that melt in the mouth. Spelt flour is an ancient grain which has been cultivated for centuries. It is a good alternative for people who cannot tolerate wheat but it does contain gluten. Makes approximately 24 rugelach.

Combine all the pastry ingredients in a food processor. Add extra flour if the mixture seems too wet.

Remove from the food processor, cover with cling film and refrigerate for one hour.

For the filling, place the sugar, zest, apple, dates, cinnamon, ground almonds and Marriage light spelt flour into the food processor.

Pulse gently until it forms a paste.

Divide the pastry into two. Roll out each ball between two pieces of cling film.

Add a little extra flour. Roll into a circle about 22cm round and ½cm (¼in) thick. I use a plate as a template.

Using a knife, cut the circle into eight triangle wedges (like cutting a pizza).

Spread a thin layer of apricot jam on the pastry. Place about a teaspoon of filling mixture on each triangle.

Roll up each triangle, starting with the wider curved end. Curve the rolls slightly and place them on a lined baking tray.

Pre-heat oven to 180°C (350°F, gas mark 5).

Glaze with egg yolk. Sprinkle over the cinnamon sugar.

Bake for 20 minutes or until golden brown.