Put the sliced apples in a pan with the butter, sugar and vanilla extract and put the pan on the fire.

When the sugar has melted, add the rum and let the apple cook until just soft. Make sure the apples are not too soft or they will break when you try to roll them.

Cut the puff pastry in 5 strips, about 5 cm – 2 inches wide.

Drain the apples and place them on the pastry, as shown in my picture.

Fold up the bottom part of the dough. Carefully roll, seal the edge. 

Place on an oven tray lined with baking paper.

Brush with the eggwash and bake in a pre-heated oven at 190°C – 375°F for about 30-40 minutes, or until fully cooked.

When cold, dust with icing sugar and serve.