In a bowl, mix dried fruits well with 20ml of Cognac/Armagnac (or any good quality similar spirit)

Good squeeze of lemon

Cover and leave overnight to soak

I used a food processor, using the same method as any pastry but adding butter slowly in stages, it's important not to over-process.

Add the salt and enough cold water to form a dough. Bits of butter should be visible in the dough.

Transfer onto a well-floured surface and roll out fully then carefully fold over one half and fold twice again the same - this is what gives you the layers. Cover in cling film and place in the fridge for a couple of hours before using.

Roll out your pastry into a rectangle, and spread the mix evenly over the pastry. Then roll it up into a long sausage-like shape and cut it into 3cm slices, laying them on their side on a floured baking tray, keeping them well apart. I brushed mine with milk to get a nice golden colour and sprinkled brown sugar for extra sweetness.

Bake in oven for 25mins at 180°c (350°F)

Serve with your favourite hot drink