Cabbage Filled Puff Pastry

1. 1

   Soak the raisins in a glass of water. Cut the apple into cubes and reserve. Chop red cabbage coarsely and cook in salted boiling water until al dente (about 20 minutes). 5 minutes before finishing, add the apples. Remove from heat, drain, cut into smaller pieces (this will make filling easier later) and set aside.

2. 2

   Mince garlic, put a drizzling of olive oil in a deep skillet or casserole, heat it and add the sliced garlic. Fry until golden brown. Add cabbage, apples and raisins well drained, and saute a few minutes. Salt to taste, some pepper, and let it cool. Crush slightly with a wooden spoon to make a paste before filling.

3. 3

   Extend the pastry sheets and cut into strips approximately 4 cm width (from each sheet rectangular sheet, I got 4 strips). With a pastry bag with round tip, or a teaspoon, place cabbage paste along each strip of pastry.

4. 4

   Close each strip with your fingers (you can use a little water to seal better, but it is not required) to form a sort of long cannelloni. Build a spiral with the rolls you've prepared, pressing dough lightly with your fingers to seal the edges. It sounds complicated but it does not take more than 10 minutes.

5. 5

   Egg wash and bake 15 minutes in preheated oven at 200 u00b0C (400 u00b0F) and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.