Apple Strudel (Tart of Apples)

Soak the raisins in rum and let it sit, stirring occasionally

Melt half of the butter and mix with flour

Roll out the dough for five minutes without stopping to stir

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

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

Cut the apples into medium-sized pieces

Dust the apples with the sugar mixture, mix well

Let it sit until the sugar dissolves

On a floured surface, roll out the puff pastry to form a rectangle 1/2 length by thickness

Sprinkle flour on top of the dough and leave a 2 cm border around it

Distribute the remaining butter pieces on top of the flour and add apples

Roll up the dough, pressing tight the edges

Brush the surface with olive oil and transfer to a greased baking sheet

Bake at high heat for 20 minutes or until lightly golden

Reduce oven temperature and bake until browned

Serve warm or cold.