Raisins soaked in rum. apples grated and put in a dry pan. Add cinnamon and stew for ten minutes. Add sugar, drained raisins and the walnuts. Suffocating another 5 minutes. Allow the mixture to cool completely. Take two sheets, the upper is smeared with melted butter. At the bottom of the narrow end of the sheet is placed on the filling and rolled up. Place in a greased tray. Similarly shaped rolls and other pastry apple mixture until stocks last. Finally, each roll is smeared with a little melted butter. Bake in preheated oven at 200C until a golden crust. When cool, sprinkle with powdered sugar.