|Preheat the oven to 200°C (392°F)
Roll out each pastry sheet to about 30X35cm rectangles, and set aside.
Place the sugar and cinnamon in a small bowl and mix until well combined.
Line a baking sheet with parchment paper and set aside.
Prepare the filling just before ready to fill the pastry.
Place 1/2 of the filling on a pastry sheet, leaving 3cm borders on the short ends and on one of the long ends, and 10cm border on the other long end.
Fold 3cm from each short end over the filling.
Fold 3cm from the long end that has 3cm border over the filling, and then fold the other long end to seal the roll completely.
Pinch all the ends to seal the roll, and gently turn it so that the sealing is in hidden.
Transfer the roll onto a baking sheet.
Place the rolls at least 5 cm apart.
Repeat with the other pastry sheet.
The rolls can be frozen at this point, for up to three months.
Sprinkle the sugar-cinnamon mixture on top of each roll, and use a sharp knife to cut several steam vents across the top.
Place the baking sheet in the center of the oven and bake for 20 minutes.
Rotate the pan and bake until golden brown, about 15 - 25 minutes.
Remove the baking sheet from the oven and let sit for at least 15 minutes before serving.
Serve warn with vanilla ice cream.
When baking frozen rolls, add 10-20 minutes to baking time.
|Grate the apple, using a coarse grater, into a large mixing bowl.
Add the lemon juice and the raisins and toss until well combined.
Place the sugar, brown sugar, vanilla sugar, cinnamon and flour in a medium mixing bowl and mix until well combined.
Add the mixture to the apples and toss until well combined.