Apple Sfogliatella

Peel apples and cut into small pieces, soak the raisins in a small bowl with some rum for about an hour.

Toast the pine nuts in a saucepan with a tablespoon of extra virgin olive oil and, as soon as they brown, add the drained raisins and the diced apple.

Sprinkle with sugar and cinnamon, add the rum you used for soaking the raisins and cook everything for a few minutes.

Roll out the puff pastry on baking paper and cut it into four equal parts, at the center of which you will distribute the apple filling. Lightly moisten the edges and fold the dough on itself, forming triangles. Finally, lightly press on the edges with a fork to seal and decorate them.

Fry the sfogliatella one by one in plenty of extra virgin olive oil and let them drain on a paper towel. Sprinkle with powdered sugar and serve either warm or hot, depending on your preference.