Apple Rum Raisin Strudel with Phyllo Dough

When I was a kid, my mom made an excellent apple pie that was similar to this strudel. We all loved it until a particularly sassy uncle made fun of it at Thanksgiving one year. He had never seen anything made with phyllo dough before, and his relentless commentary about it all day long kind of killed our affection for the pie for a while. (As you might've already experienced yourself in this life, when someone points out something weird about something you genuinely love, it either dulls your appreciation for it or makes it flare up that much sharper in protest...)

Well, let's just say that we think this strudel is a mighty fine revenge. It's best eaten the same day you make it after it cools a bit because it stays crunchy and fresh, but we're definitely not above having a softened piece from the fridge the next day. It's so simple to put together; you can even made the apples a night or two ahead of time and then put the strudel together when you're ready.

Apple Rum Raisin Strudel with Phyllo Dough

10-12 Granny Smith apples (peeled, diced; about 4 cups)
2 tablespoons rum
juice from 1 lemon
3 tablespoons unsalted butter
1/3 cup light brown sugar
1/3 cup cane sugar
1/2 cup golden raisins
1/4 teaspoon cinnamon
pinch of sea salt
8 sheets phyllo dough
2 tablespoons unsalted butter (melted)
1-2 tablespoons cane sugar

Place apples, rum, lemon juice, butter, sugars, raisins, cinnamon, and sea salt on a medium saucepan on medium-low heat. Stir often. Let this cook for an hour; apples will soften and liquid will soak into them when they're ready. Set aside. Preheat the oven to 350 degrees, grab the defrosted phyllo dough, and get ready to roll.

On a large, rimmed, parchment-lined baking sheet, lay 2 sheets of the phyllo dough out flat and brush them generously with butter. Add two more sheets to that and brush them with butter. Continue until all sheets are buttered. Place the filling down the middle third of the dough and fold one side over the filling. Using the parchment to lift, roll the strudel over the remaining dough. Doing it this way will leave it seam-side-down, which makes for a more attractive presentation. Brush the remaining butter over the top and sprinkle with sugar. Bake strudel for 30 minutes or until golden brown. (Makes 4 to 6 servings.)