Soak the raisins and pecans for half an hour in the rum.
Peel the apples, remove the cores and chop them roughly.
Preheat oven to 180° C.
Melt ghee (or your alternative) in a saucepan and cook the apples for 5 minutes, turning regularly. Deglaze them with the orange juice. Then add the raisins, nuts, vanilla sugar and cinnamon. Simmer for 10 minutes with the lid on over a low heat.
Then add the hazelnut powder and mix well to obtain a “dry” applesauce.
Remove the pan from the heat and leave to cool for a few minutes.
Unroll the puff pastry and place it on a baking tray lined with baking paper.
Apply the applesauce lengthwise in the middle of the pastry. Fold the sides of the pastry over the filling and roll it up so that the seam is underneath.
If using, beat the egg yolk with a little water and coat the strudel with it.
Bake in the oven for about 25 minutes until golden brown. Check regularly, as the baking time depends on the type of oven used.
Serve the strudel warm, sprinkled with a little coconut for a snow effect.