1/4 c. raisins
6 med. apples, peeled, cored and thinly sliced
3/4 c. sugar
1 tsp. cinnamon
12 sheets frozen Phyllo pastry, thawed
2/3 c. butter, melted
1 tbsp. rum flavor
1/2 c. chopped almonds
1/2 tsp. cloves
1/2 c. fine dry bread crumbs, divided

Combine raisins and rum flavor; let stand 2 hours. Combine raisin mixture, apples and next 4 ingredients.

Place 1 sheet of phyllo on damp towel, keep remaining phyllo covered. Lightly brush phyllo with melted butter. Layer 5 more sheets, brushing each with butter. Sprinkle with 1/4 cup bread crumbs. Spread half of apple filling over phyllo, leaving a 3 inch border on 1 long side and a 2 inch border on other 3 sides.

Fold clean edges over fruit, brush with butter. Starting with long side roll jelly roll style. Place on lightly greased jelly roll pan, brush with butter. Repeat for second strudel. Bake at 375 degrees for 45 minutes or until golden brown. Cool and enjoy! Yield: 2 strudels.