Phyllo Apple Strudel with Rum Raisins

Preheat oven to 200°C (approximately 400°F).

For the filling, peel and core apples and cut into small pieces. Squeeze lemon juice over apple pieces. Stir breadcrumbs, sugar, cinnamon and rum raisins into apples and mix well.

Dust a tea towel with flour. Brush phyllo dough sheets with butter. Lay phyllo sheets on towel, overlapping slightly, to form rectangle about 30 x 50 cm (approximately 12 x 20 inches).

Spread apple filling on one long side of dough rectangle and begin to roll up, using the tea towel. After the first rotation, tuck edges inwards, then continue rolling up to the end.

Grease a baking dish with butter. Place rolled strudel seam-side down into baking dish and brush with remaining melted butter. Bake strudel until golden brown, 25-30 minutes.