Ingredients
Method
1.Preheat oven to 200°C fanbake. Lay pastry sheets on a lightly floured surface, then spread both generously with maple syrup. Set aside remaining syrup. Cover three-quarters of each sheet with feijoa pulp. Starting from the side with the feijoa pulp closest to the edge, gently roll up each sheet into a Swiss roll and put side-by-side in a high-sided baking dish.
2.Drizzle remaining maple syrup over both pastry rolls. Mix the cream and milk together, then evenly pour the mixture down both sides of the pastry rolls. Bake in the preheated oven for 35 minutes, until golden. Serve with runny cream or ice cream.
