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Ingredients
- 1 Stewed apple
- 3 pieces Castella sponge cut offs etc.
- 5 cm cube Baumkuchen
- 1 Dorayaki
- 1 dash Raisins
- 1 sheet Frozen puff pastry
- 1 dash Egg yolk
Method
- Lay a large sheet of cling film over a sushi rolling mat.
- Then put the castella sponge, baumkuchen, dorayaki, stewed apple and raisins over the top.
- Top everything with some thin slices of castella sponge and roll the ingredients into a cylinder.
- Wrap the sushi rolling matt around the roll and let it sit in the freezer.
- Roll out the puff pastry and score in a hatched pattern.
- Then wrap the pastry around the roll and glaze with some beaten egg.
- Bake in the oven at 200C for 10 minutes, then drop the heat to 180C and bake for a further 13-15 minutes.
