In a glass container, place in the raisins, then pour in rum. Set aside to soak.

Peel the apples, keeping the red skins as much in tact as possible. Set aside as you'll be using them for decorations.

Slice the apples and mix together.

Preheat oven to 190C or 375F.

On a buttered or baking paper lined baking tray, place the filo pastry. I used about 10 sheets.

Brush the butter onto the pastry.

On the short side of the pastry, 2-3 inches in from the edge, place half of the apples.

Scatter half the raisins, sprinkle with half the white sugar and half the cinnamon.

Place the remaining apples, raisins, sugar and cinnamon on.

Wrap the pastry closed and brush with butter to seal the pastry.

Take six thin sheets of filo pastry, brush each with melted butter, and roll into a thin rope (longest edge).

Braid three together, then do the other, and wrap around the pastry, brushing with butter ti finish.

To make the apple roses, take a strip of apple peel.

Roll the peel around itself, pinching the base, and keeping the inner core small and deeper, while the outer core becomes a bit higher as its rolled .

To seal, I used a bit of pastry brushed with water, and pinched to the base.

Press them into a line down the centre of the strudel.

Bake for 30-45 minutes.

Dust with powdered sugar before serving.