Preparation

• Soak the raisins in warm water or a liquor for at least 15 minutes to ensure they are well hydrated.
• Remove the baking tray from the oven to prepare the apples, making sure it has enough space to place them later.
• Preheat the oven to 200ºC with heat from both top and bottom, without a fan.
• Peel the apples using a peeler to avoid losing too much flesh.
• Remove the core using a small knife and a teaspoon, taking care not to break the apple or reach the bottom, as it should remain whole.
• Slice a thin round from the base of each apple so they stand upright during cooking.
• Bring water, sugar, honey, and a small amount of butter to boil in a saucepan large enough to hold the apples once prepared.
• When the water reaches a boil, add the apples and cook them for about 8 minutes, or until they are half-cooked.
• Carefully remove the apples from the saucepan, let them cool, and drain well. Set them aside.
• In a bowl, mix the filling for the apples; combine butter, sugar, drained raisins, and sliced almonds until homogeneous.
• Stuff the apples with the prepared mixture, pressing lightly to ensure they are well filled.
• Roll out the puff pastry sheet with a rolling pin until it reaches a thickness of about 3 mm, and cut it into four parts large enough to cover each apple.
• Wrap each apple with a portion of puff pastry, forming a ball that seals tightly around the fruit.
• Place a sheet of baking paper on the tray and arrange the puff pastry-wrapped apples on top of the tray.
• Brush the apples with beaten egg to achieve a golden color during baking.
• Lower the oven to 180ºC and bake for about 30 minutes or until the puff pastry is golden brown and crispy.