Soak the raisins in water or rum for 10 minutes until rehydrated.

Peel the apple, cut it into 4 parts and remove the core. Dice the apple and add it with the butter to a medium saucepan.

Place the pan over medium heat and gently bake the apples for 2 minutes. Slice the vanilla bean in half and scrape off the black seeds. Add both to the warm apples together with the caster sugar.

Stir and cook the apples for 5 more minutes until they start to soften. In the end add the cinnamon and the drained raisins.

Stir well and then take the pan off the heat. Let the apple filling cool. Beat the egg yolk with a little drop of water. Cut the puff pastry into an 8” (20 cm) by 7” (17,5 cm) rectangle. Place it on a large piece of baking paper. Spread the cooled apple filling in the middle.

Lightly brush the sides with a little of the beaten yolk and then slice the sides into even strips. Make sure you got the same amounts of strips on each side.

Then place the baking paper and pastry on a baking tray and bake the strudel in a preheated oven nat 356°F (180°C) for 35 to 40 minutes or until golden on top and cooked through underneath. Let the strudel cook down a little, cut it up into pieces and serve lukewarm.