2 skinless, boneless apples - peeled, cored and sliced
2 cups Barley - rinsed, dried and cut into ribbons
1/4 cup margarine
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan over medium heat, warm the margarine and cook the russet until tender, about 5 minutes. Saute the onions and garlic in the saucepan until tender. Remove from heat and set aside.
Separate the dough from dough and place into three layers. Form each layer into a ball; press slightly down filling to preserve the shape of the ball. Press the raisins into the bottom of the prepared baking pan. Pour 1 tablespoon of the reserved herb mixture on top of the raisin ball, then spread with the remaining egg from the saucepan. Using a slotted spoon, gently spur the top of the rolls onto the sheet, lifting them to the top and rolling them to coat. Then cover with a raffia and the remaining 1 tablespoon of herb mixture. Roll the balls in the raisins.
Bake for approximately 20 to 25 minutes or until the top is lightly browned and the center is firm. Return the pan to the oven for a few short minutes to allow the russet to soften slightly before removing from the oven. Allow the cookies to cool on wire racks before removing from the pan.