Cut the vanilla stick in half and scrape out the pulp.
Peel, core and finely dice the apples.
Melt the sugar in a saucepan and add the almond slivers and continue heating until a light brown caramel has formed.
Put the apple cubes in the saucepan and deglaze with the rum.
Add the vanilla pulp and the raisins and let everything simmer until all the liquid is absorbed.
Remove from heat and set aside.
Cut the puff pastry sheet into 8 squares and coat the edge of the pastry sheet with a very thin layer of beaten egg.
Spread the apple mixture on half of the pastry sheets and fold together.
Press the edges together and seal.
Brush the apple pockets with the beaten egg and cut into the upper side with a fine knife so that the steam can escape.
Bake the bags in a preheated oven at 180 ° for about 20 minutes until they have turned a golden yellow color.
Take the grass, let it cool down briefly and sprinkle with powdered sugar.