Soak the raisins in the brandy for a while. Peel the apples, cut them in half and remove the seeds. Smear them with the lemon juice so as to retain their colour. Prepare the packages according to the instructions. Turn the packages upside down and lay them in order in a shallow baking pan. Smear the surface with the egg and sprinkle with the remaining sugar. Bake in a preheated oven at 180°C (with extra heat on the oven elements, without air), for 45 min.
For the yoghurt sauce: Mix the yoghurt with the powdered sugar and the mastiha liqueur, and serve with the baked apples.

For the packages:
Open the puff pastry sheets on the kitchen worktop. Cut each sheet in 4 pieces.
Place 1 apple piece on each sheet piece with the cut side upwards. Divide the raisins and almond fillet on the apples, and sprinkle with 2 tbsp sugar.
Fold the pastry edges so as not to get stuck together.