Dilute the yeast in a little warm water and put with the flour, salt and sugar into a large mixing bowl.

Using a wooden spoon, slowly mix in a little water until the dough becomes pliable.

Tip the dough out onto a lightly floured surface and knead well until it feels elastic.

Put the dough back in the bowl and leave in the fridge for 1 hour.

Return the chilled dough to your floured work surface and roll it into a rectangle 60 x 30.

5 cm/24 x12 inches.

Flatten the chilled butter into a rectangle about 1 cm/1⁄2 inch thick and lay it over two-thirds of the dough.

Bring the uncovered third of the dough into the centre, then fold the covered top third down, so that your dough is now in three layers.

Return the dough to the fridge to chill for 1 hour.

Scatter some more flour over your table and roll out the dough to the same-sized rectangle as before.

Repeat the folding process, one side on top of the other, and place the dough back in the fridge for 1 hour.

You will need to repeat this process twice more before leaving the dough to rest, wrapped in clingfilm, overnight.

Line a baking tray.

Roll out the dough to about 5 mm/1⁄4 inch thick, then cut 12.

5 cm/5 inch squares from the dough.

Fold the edges into the middle so you have a parcel, place each one onto the baking tray and leave to rise for 2 hours at an ambient temperature (20°C+).

Meanwhile, cook the apples in a pan with a little water to soften them for 7 minutes, then add the sultanas and cinnamon and allow to cool.

Spoon at least 2 tablespoons of the apple mixture into the middle of each dough square.

Preheat the oven to 200°C/400°F/gas mark 6.

Brush the eggwash onto the exposed parts of the dough, and bake for 20 minutes.

Take out of the oven and brush with warmed apricot jam.

Cool, then top with water icing.