Take the shortcrust pastry out of the fridge and leave it at room temperature from 30 minutes.

Peel the apples and grate them on the large grater, or if you want you can just cut them into small cubes. Sprinkle them with lemon juice and add the sugar, vanilla sugar and the two teaspoons of cinnamon.

Remove the shortcrust pastry from the package and spread it on a work table sprinkled with wheat flour. Using a rolling pin, spread the pastry along, thinning it a little, then cut it in half, obtaining two rectangles the length of the baking tin.

Sprinkle the whole amount of breadcrumbs over the two pieces of pastry. Squeeze the apple juice before putting them on the dough.

Divide the grated apples in half and put them in half of the two pieces of dough. Roll the two sheets of pastry, close the ends so that the filling does not come out during baking and place them in a baking dish lined with baking paper.

Grease the two rolls with beaten egg and then sprinkle a little sugar on top which will caramelize.

Put the baking tray in the preheated oven at 180 degrees and let it bake for about 30-40 minutes, checking in the last minutes until we get the desired colour.

After cooling cut them into 2,5-3 cm (1-1.5 inch) slices and sprinkle them with powdered sugar.