Preparation time: 15 min. Total time: 45 min.
Ingredients (for 10 rolls):
- 1 rectangular puff pastry, 25cm x 40cm
- 4 apples
- 80gr raisins
- 1 dash lemon juice
- 1 egg yolk (for gilding)
Preparation:
1. Peel and core apples. Cut into small pieces and cook with a little water and lemon juice until a compote is formed. Set aside to cool.
2. Roll out the dough into 1 rectangle, approx. 25cm x 40cm on each side.
3. Prick dough with a fork.
4. When the compote is cold, spread it evenly over the dough. Add the raisins.
5. Roll out the dough fairly tightly, using parchment paper if necessary.
6. Cut into 2-3cm pieces with the rolling pin.
7. Lay the slices of dough flat on a baking sheet lined with parchment paper.
8. Brush the rolls with egg yolk to give them a golden-brown finish.
9. Bake in a preheated oven at 200°C for approx. 20min.
Tips:
Use rectangular puff pastry, already rolled out and available in rolls. Use the parchment paper it's been rolled in to roll it up again with the filling. This will be easier, more even and less “destructive” when rolling.
Use ready-made applesauce, often available from local producers.
You can replace the raisins with other dried fruits such as cranberries, dried apple pieces, or whatever suits your taste.