Melt the butter in a frying pan and add thinly sliced apples (peeled and seedless). Let them cook and reduce the liquid. Add the tablespoons of sugar and the small glass of Muscatal (about 4 spoonsful) and again let the liquid reduce.
Remove from the heat and add the sliced almonds and the raisins (you can moisten with a little rum) and cinnamon. Mix well and set aside.
Take the dough (you can use a bought one) and stretch or roll it out on bakery paper, trying to leave the dough as thin as possible. Spread with melted butter and sprinkle with breadcrumbs and sugar. Place the filling on one end and roll with the help of the bakery paper. Close the ends well.
Brush with beaten egg and bake in a medium oven (170 °) for about 20 minutes.
Sprinkle with powdered (or icing) sugar and serve warm.
Beat the butter and sugar, until the butter is soft, add the oil and the vanilla essence.
Add the eggs and milk, mix well.
Add flour, baking powder, grated apple and cinnamon.
Arrange the mixture in cupcake molds, and bake at 170ºc for 20 minutes.
Serve and enjoy with Chantilly cream.