This is a super simple recipe, but leave time for the stages as the soft dough needs chilling time between the various stages. The baked rugelach freeze well so great to have some in the freezer ready to defrost and serve to last-minute guests. If you do this then run them through a warm oven for 10 – 15 minutes and they’ll be even more delicious.  

• Put the flour, salt and sugar in a food processor, and blitz for a few seconds to mix.
• Add the cubed, cold butter and process again until it forms a breadcrumb-like consistency.
• Add the cream cheese and vanilla. Mix again until the mixture starts to clump together.
• Tip the mixture onto a floured counter and, with floured hands, push into a ball. Knead only enough to make it stick together.
• Separate the dough into quarters and wrap each one in cling film. Shape into a disk and refrigerate for a couple of hours until firm. You can do this stage a day in advance.
• Taking out one piece of dough at a time, roll each one into a circle about 20 – 23 cm in diameter. To make a perfect circle, place a plate or base of a spring form cake tin on the dough and cut around it. I use a pizza roller, which works brilliantly.
• You can reroll the scraps from all four pieces of dough.
• Have ready 2 baking sheets lined with baking parchment. They should be small enough to fit in your refrigerator. If not, use a couple of plates.
• Spoon some mincemeat onto the dough and lightly spread to cover the surface. Sprinkle a quarter of the dried fruit (if using) on top with a few pinches of cinnamon or mixed spice. Cut into 8 equal triangles – a pizza cutter is perfect for this job.
• Roll each triangle into a croissant-like shape, starting at the wide end. Place on the lined baking sheets (with the point side of the rugelach facing downwards ) or on the plates, and refrigerate until firm – about 20 minutes.
• In the meantime, heat your oven to 180°C fan. Place the  baking sheets in the oven or transfer the chilled rugelach from plate to lined baking sheet, and glaze with beaten egg.
• Bake until golden — 20 – 25 minutes. Check after 15 minutes as some ovens may be hotter and will brown the rugelach more quickly. When cooked, carefully remove to a wire rack.