Chop the hazelnuts in a blender or using a knife until you have a small crumb-like texture.
Melt 40g of butter, add the breadcrumbs and cook over low heat until slightly toasted. Add ½ tsp of cinnamon and the chopped hazelnuts and set aside.
Place the sugar, remaining ½ tsp cinnamon, vanilla extract, lemon juice and rum in a mixing bowl and mix.
Cut the apples into quarters, remove cores, then cut the quarters into slices. Add the apples and raisins to the sugar mixture and mix all together.
Melt the remaining 90g of butter.
Remove the pastry sheet from the packaging, taking care not to rip the sheets, They are very fragile.
Lay a couple of sheets on a teatowel, overlapping by an inch or two.
Paint a layer of the melted butter over the sheets, and then repeat until you have three or four layers.
Spread the breadcrumbs over the base, leaving a couple of inches at either end.
Drain the apple mixture, and add the apples on top of the breadcrumbs.
Using the tea towel, roll up like a swiss roll. Seal the ends with the melted butter, and then brush the outside with melted butter.
Bake in a preheated oven, 190C, gas mark 5, for 30-35 minutes or until golden brown. (the pastry should be very flaky and crispy)
Sprinkle the surface with icing sugar, and serve with cream, creme fraiche or ice cream.
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