In the case of frozen puff pastry, thaw it and allow it to come to room temperature. Take the puff pastry out of the refrigerator shelf 10 minutes beforehand.
Peel and core the apples. Cut 2 apples into cubes and grate 2.
Put the apples together with the lemon juice, semolina, sugar, cinnamon and vanilla sugar in a bowl and mix well.
Roll out both puff pastry rolls separately on baking paper and spread thinly with the melted butter. Then place the filling on the first dough, leaving approx. 2 cm free on both short and one long sides.
Now fold in the dough on the short sides and roll up the dough on the long side with the help of the parchment paper.
Place the roll with the seam up on the edge of the second dough and roll it up completely. Fold the margins accordingly.
Now place the roll with the seam down on a baking sheet with baking paper and brush generously with the egg.
Carefully cut into the top as desired with a sharp knife and then bake in the oven preheated to 200 ° C with top / bottom heat on the middle rack for 20 minutes until golden brown and then turn down to 160 ° C for the remaining 10 minutes.
It goes well with vanilla ice cream, whipped cream or vanilla sauce.
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