Mix the raisins with the rum. Finely chop the almonds.

Peel, core and cut the apples into eighths, then slice them. Put in a large bowl and drizzle with lemon juice.

Melt the vegan butter in a pan. Add breadcrumbs and sugar and toast until golden. Stir from time to time. Add to the apples together with the rum raisins, almonds and cinnamon and mix well.

Roll out the puff pastry on a baking paper. Put the apple mixture on it. Leave some free space on each side. Now turn in the short sides of the puff pastry and roll up from the long side. Turn the seam down. Cut the puff pastry a few times at the top and brush with the plant milk. Bake in the preheated oven at 200 degrees Celsius for about 30 minutes.

Serve dusted with icing sugar. It goes well with vanilla sauce (recipe see below) or vanilla ice cream.

Mix the cornstarch with about 50 ml of the plant milk.

Halve the vanilla pod and scrape out the seeds. Slowly bring the remaining plant milk with vanilla seeds and pod in it to a boil.

Add the sugar and cornstarch to the boiling plant milk. Whilst stirring, simmer for about 1-2 minutes.

Finally, remove the vanilla pod and stir in the turmeric for the color. Serve the vanilla sauce warm or cold.