For the apple strudel muffins, steep raisins overnight in amaretto or rum to absorb all the alcohol.
Take the puff pastry out of the refrigerator. Melt butter on low heat. Peel and chop apples. Add to the butter. Sweat a little. Add the nuts and the squeezed orange. Season with cinnamon. Add sugar or honey. Season to taste with the blossom bouquet spice preparation.
Cut the puff pastry into square pieces (you can also cut out round pieces, then there will be just a little dough left over). Lay out each pastry sheet in a muffin tin and pour in the filling. Bake in the oven at 175 degrees for about 25 minutes.
Let the apple strudel muffins cool a little and serve sprinkled with powdered sugar.
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