Defrost the puff pastry sheets.

Finely chop the raisins and distribute them on one of the platters. Place the second plate on top and roll out.

Mix the almonds, powdered sugar and water and spread the resulting mixture onto the rolled out puff pastry sheet.

Roll up from both long sides towards the middle, cut off approx. 1 cm thick slices with a sharp knife, place them on a tray lined with foil or baking paper and bake at 190 degrees circulating air for about 15 minutes.

Dust with powdered sugar and start snacking.

Diameter approx. 4 cm, makes approx. 20 pieces