-
1
Soak the raisins in a glass of water.
-
2
Cut the apple into cubes and set aside.
-
3
Chop red cabbage coarsely and cook in salted boiling water until al dente (about 20 minutes).
-
4
At about 5 minutes before finishing, add the apples to the cabbage.
-
5
After 5 minutes, remove from heat, drain, cut everything into smaller pieces (this will make filling easier later) and set aside.
-
6
Mince garlic, put a drizzling of olive oil in a deep skillet or casserole, heat it over medium heat and add the garlic.
-
7
Fry until golden brown.
-
8
Then add cabbage, apples and raisins (make sure they have been well drained), and saute a few minutes.
-
9
Mix in some salt and pepper then remove from heat and let it cool.
-
10
Crush slightly with a wooden spoon to make a paste before filling.
-
11
Lay out the pastry sheets and cut into strips approximately 4 cm width (from each sheet, I got 4 strips).
-
12
Using a pastry bag with a round tip, or a teaspoon, place cabbage paste along the center of each strip of pastry.
-
13
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.
-
14
Build a spiral shape formation with the rolls youve prepared, placing them on a baking sheet and then pressing dough lightly with your fingers to seal the edges.
-
15
It sounds complicated but it does not take more than 10 minutes.
-
16
Beat the egg and brush it across the top of the pastry and bake 15 minutes in preheated oven at 200 degrees C (400 degrees F) and enjoy!
