To make the first filling, mix 200 g seeded grapes with 2 tablespoons redcurrant jam, 50 gr castor sugar 50 g chopped hazelnuts and yolk of 1 egg. Heap this up on one set of pastry sheets and roll it up.
For the other roll, roughly grate 200 g peeled apples, squezze out the juice, add 50 g chopped walnuts, 2 tablespoons of dry breadcrumbs, 50 g castor sugar flavoured with cinnamon and use to fill the roll. Place both rolls in a baking dish rubbed with butter, brush the rolls with butter and bake in a hot oven until golden brown. Allow to cool a little before slicing. Serve sprinkled with icing sugar.