Apple Strudel

Mix the raisins with the rum and let it sit while you prepare the rest of the ingredients

Stir occasionally

Melt half of the butter and combine it with the breadcrumbs

Roll out the puff pastry for 5 minutes, without stopping to stir

Remove from heat and add 1/2 cup (heaping) of sugar and cinnamon. Reserve

Mix the remaining sugar with the raisins and add the lemon juice and zest

Peel the apples, remove seeds, and cut into medium-sized pieces

Sprinkle the apples with the sugar and raisin mixture, stir well

Let it sit until the sugar dissolves

On a floured surface, roll out the puff pastry with a rolling pin to form a 1/2 cm thick rectangle

Spread the breadcrumbs on top of the puff pastry, leaving a 2 cm border around it

Arrange apple pieces on top of the breadcrumbs and add the remaining butter

Roll up the puff pastry, pressing the edges tightly

Brush with olive oil and transfer to a greased baking sheet

Bake in a preheated oven at high heat for 20 minutes or until lightly golden brown

Reduce heat and bake until golden brown

Serve warm or room temperature.