Ingredients
- 2 egg roll sheets
- 2 apples
- 1 tablespoon lemon juice
- 3 tablespoons grapes
- 2 tablespoons rum
- 100 g sponge cake (from the supermarket)
- 4 tbsp Canadian maple syrup (medium)
- 30 g melted butter
- Cinnamon, to taste
- Egg gilding, as much as necessary
- Powdered sugar, to taste
Preparation
- Peel the apples, cut into 5 mm-thick wedges and place in a microwave-safe dish. Sprinkle apples with lemon juice and microwave until tender.
- Soak grapes in rum to soften.
- Cut sponge cake into 3 cm cubes, place in a bowl, add steps 1, 2, maple syrup, melted butter and cinnamon, and mix. Let stand until sponge cake is soaked.
- Lay out the egg roll sheets and place half of step 3 horizontally in the center. Fold the remaining sheet over the filling. Repeat with the other sheet.
- Place a sheet of parchment paper on a baking sheet and place step 4 on the sheet, folded sides up. Brush with egg wash and bake at 220℃, until golden brown.
- Sprinkle with powdered sugar when cool.
311 calories per serving