To prepare the phyllo dough mini strudels with Gala apples, put raisins in a glass, add rum, stir and set aside. Wash and peel the Bio Val Venosta Gala apples, cut them into small cubes and put them in a bowl. Add the juice of half a lemon, sugar, raisins with rum, pine nuts and cinnamon powder. Mix well and put aside. Melt butter.

Preheat the oven to 190°C (convection oven) and line a baking sheet with baking paper. Wet and wring a dishtowel. Remove the phyllo dough sheets from the package, leave them stacked one on top of the other and cover them with the wet dishtowel. This is very important, as the thin phyllo dough dries immediately. So make sure all phyllo dough sheets are always covered with a wet dishtowel, unless the one you are using, of course.

Place the first phyllo dough sheet on the pastry board and cover the remaining sheets with a wet dishtowel. Brush one half with melted butter. Then fold it in half lengthwise putting the part without butter on the one brushed with butter to obtain a smaller rectangle. Brush again with melted butter. Put approx. 3 tablespoons of the Gala apple filling on one end, taking care to leave approx. 2 cm along the edges free. Fold the edges inwards and thus cover part of the filling. Roll up the phyllo dough sheet to obtain a mini strudel.

Place the mini strudel on a baking sheet lined with baking paper and repeat the process for the remaining phyllo dough and apples. Brush all mini strudels with melted butter and sprinkle them with almond flakes and powdered sugar. Bake at 190°C for approx. 18-20 minutes until golden brown. Remove from the oven and enjoy your phyllo dough mini strudels with Gala apples warm or cold with powdered sugar.