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Pour rum into a small saucepan set over medium heat. Add raisins and bring to a simmer. Remove from heat and let raisins cool for 10 minutes.
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In a large bowl, toss together raisins, diced apples. brown sugar, and cinnamon until apples are coated.
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Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
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Lay 1st sheet of phyllo dough onto the lined baking sheet. Brush with melted butter and top with next layer of phyllo. Continue stacking and brushing with butter until you have completed all 8 sheets.
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Spoon filling onto the left longside of the phyllo rectangle. Roll the dough up to enclose the filling and turn so that the seam is at the bottom.
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Brush log with melted butter.
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Bake for approximately 30 minutes or until strudel is golden brown and puffed.
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Cool for 5 minutes before slicing, if serving warm. Otherwise, serve room temperature.
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Sprinkle with powdered sugar before serving.