Knead 300 g of flour, 200 g of butter in pieces, 100 g of powdered sugar, 1 egg, 1 packet of vanilla sugar, 1 pinch of lemon peel and salt to form a smooth dough. Chill for approx. 1 hour.
Wash raisins. Peel, quarter, core and chop the apples. Mix both with sugar, breadcrumbs, 2 teaspoons of butter, pine nuts, rum, 1 packet of vanilla sugar, cinnamon and 1 pinch of lemon peel. Roll out the shortcrust pastry on a little flour into a rectangle approx. 26 x 40 cm. If necessary, cut off 1 strip of dough to decorate. Place the dough on a baking sheet lined with baking paper. Put the filling on top and fold into the dough. Decorate with strips of pastry, brush with beaten egg yolk.
Bake in a hot oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 35 minutes. Dust with powdered sugar.