Cabbage Filled Puff Pastry

Soak the raisins in a glass of water. Cut the apple into cubes and set aside.

Chop red cabbage coarsely and cook in salted boiling water until al dente (about 20 minutes). At about 5 minutes before finishing, add the apples to the cabbage. After 5 minutes, remove from heat, drain, cut everything into smaller pieces (this will make filling easier later) and set aside.

Mince garlic, put a drizzling of olive oil in a deep skillet or casserole, heat it over medium heat and add the ​​garlic. Fry until golden brown. Then add cabbage, apples and raisins (make sure they have been well drained), and saute a few minutes. Mix in some salt and pepper then remove from heat and let it cool. Crush slightly with a wooden spoon to make a paste before filling.

Lay out the pastry sheets and cut into strips approximately 4 cm width (from each sheet, I got 4 strips).

Using a pastry bag with a round tip, or a teaspoon, place cabbage paste along the center of each strip of pastry. 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 shape formation with the rolls you’ve prepared, placing them on a baking sheet and then pressing dough lightly with your fingers to seal the edges. It sounds complicated but it does not take more than 10 minutes.

Beat the egg and brush it across the top of the pastry and bake 15 minutes in preheated oven at 200 ºC (400 ºF) and enjoy!