Apple pie crescent rolls

Mix the all-purpose flour with the salt and a little baking powder.

Add about three quarters of the plain yogurt and mix, holding the rest back to control the texture; add more as needed until the soft, sticky dough comes together in one ball and cleans the bowl.

On a floured counter, roll the dough into an 8 by 12 inch rectangle, flouring the top and the rolling pin as needed and squaring the shape by hand.

Spread a third of the softened butter over the dough almost to the edges.

Letter fold the dough in thirds, then fold it over again (a book fold).

Wrap tightly in cling wrap and refrigerate at least 30 minutes, until the dough firms and the butter sets.

Flour the chilled dough top and bottom, set it with the open edges facing away, roll to 8 by 12 inches, spread another third of the butter and letter fold; wrap and chill at least 30 minutes more.

Repeat once more with the remaining butter, wrap, and refrigerate at least one full hour, or overnight and up to two days.

Peel the granny smith apples and chop them really small so they pack into the rolls and cook through in the short bake.

Stir the chopped apple with brown sugar, a little cinnamon and a little lemon juice.

On a generously floured counter, roll the dough to 10 by 18 inches.

With a pizza cutter, cut lengthways down the middle, then across the middle into four, then each in half to make eight squares; cut each square corner to corner to make 16 triangles.

Pull each piece back into a triangle, spread with apricot jam, add a tablespoon of the apple filling, tuck in the edges and roll up, finishing with the tip underneath so it does not unravel; work swiftly so the butter stays cold.

Brush generously with egg wash, into every nook. The rolls can be assembled and egg-washed, covered and refrigerated overnight to bake fresh in the morning.

Bake at 375F (190C) for roughly 30 to 35 minutes, until golden brown all over and bubbly.

Cool a few minutes, then glaze while still warm so the icing sets into a shell.