Simon Rimmer served up delicious rugelach with cream cheese pastry on Sunday Brunch.

The ingredients are: 225g butter, 100g cream cheese, 60ml cream, 300g flour, salt and egg wash.

For the 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 and Serve with yoghurt and honey.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.