Soak the raisins in warm-hot water.
Wash the apples, peel them, remove the central core and cut them into small cubes, then season with cinnamon to taste and the brown sugar.
Unroll the puff pastry, make the circles with an 8-10 cm diameter pastry cutter (you can re-knead the leftovers, roll them out and make other circles), then with a smooth blade create 2 crescents 1-2 cm from the edge, as you can see in photo.
Arrange a few cubes of apples in the center of the rods, cross the 2 crescents by passing them over the filling, then complete with raisins (after having drained and then gently squeezed) and almonds.
Bake in a preheated convection oven for 10-12 minutes at 200 ° C.
The apple and raisin puff pastries are ready, let them rest for at least 10-15 minutes before serving.
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