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Melt butter in a wide based pan.
Add apples and sugar, cook down gently for around 10/15 minutes over a low heat, stirring well.
Cover with a cartouche and allow to cook for a further 10 minutes.
Add the golden raisins and stir through the mix.
Allow to cool slightly before using.
Remove the crusts of the bread, and roll out using a rolling pin to flatten each slice of bread.
Cut each strip into three.
Reserve some thin slices for the disc.
Cut out the amount of discs relative to amount of desserts being made.
Dip each slice of bread, be it disc or strip, in the clarified butter.
Lay the disc in first, then concentrically lay each slice of bread, leaving excess at the top so you are able to tuck it in over the top once full.
Fill each dish with the apple and raisin compote.
Gather the slices of bread and fold them over themselves one by one.
Once closed, press slightly to keep closed.
Transfer to a baking tray and bake at 180c for around 25/30 minutes or until golden.
Remove from the oven and allow to cool for 5 minutes before turning out.
Serve with cold cream, custard or ice cream.