Saccottini of apple and raisins

Step 1

Soften the raisins with the rum. Peel and cut the apples. In a pan, melt the sugar and butter, add the cut apples and caramelize. Add the concentrated pastes, the citrus peels and the cinnamon. Let the mixture cool. Cut 4 rectangles of filo pastry (15 × 20 cm) for each sack and brush them with melted butter. Add the filling on the four pasta rectangles. Roll them up by closing them at both ends. Bake for 20 minutes at 180 °. Once cold decora with icing sugar, or if you want to add a touch of color, use Colored Sugar.