Rugelach Jam Crumble Bars

Method

1. Heat the oven to 180 °C and line a 20×15 cm square or rectangular tin with baking paper. Mix the flour, sugar and salt in a bowl, add the cold butter and cream cheese cut into 1 cm cubes and rub in with your fingertips until it looks like damp crumbs. Set aside a third of it in another bowl in the fridge for the crumble.

   Add in this stepPlain (all-purpose) flour 120 gSugar 40 gSalt 1 pinchCold unsalted butter 90 gCold cream cheese (full-fat block) 80 g

2. Press the remaining two-thirds firmly and evenly over the base of the tin and prick all over with a fork. Chill for 10 min so it doesn't puff up in the oven.

3. Bake the base in the oven, heated to 180 °C (oven), for 15 min, until pale golden at the edges.

   oven

4. While the base bakes, add the chopped walnuts, brown sugar, cinnamon and chocolate to the reserved dough and squeeze it in your hands to form chunky crumbs.

   Add in this stepWalnuts 40 gLight brown sugar 2 tbspGround cinnamon 1 tspDark chocolate (chips or chopped) 30 g

5. Spread the jam over the hot base right to the edges and scatter the crumble evenly on top. Return to the oven (oven) for 18 min, until the crumble is golden and the jam bubbles at the edges.

   Add in this stepApricot jam 4 tbsp

   oven

6. Leave to cool completely in the tin, 1 h, then lift out using the paper, cut into 8 bars and dust with icing sugar. Cut while warm and the jam runs and the bars fall apart.

   Add in this stepIcing sugar 1 tsp