Ingredients
1/4 cup Raisins
1/4 cup Dried Cherries
1/2 cup Water
2 Tablespoons Rum
1 pound peeled, cored and sliced Apples
2 Tablespoons Lemon Juice
1 Tablespoon Flour
1 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
4 Tablespoons Sugar divided
8 Tablespoons Butter
1/2 cup fresh or dried Breadcrumbs
8oz Phyllo Dough, thawed - I use one sleeve from a 1lb package of Athens Phyllo Dough
1 Tablespoon Coarse Sugar
Powdered Vanilla Sugar or Standard Powdered Sugar
Preparation
Bring water to a boil and pour over dried raisins and cherries. Stir in rum and allow to steep for at least 20 minutes to plump dried fruits.
In a mixing bowl combine: apples, strained plumped dried fruits, lemon juice, flour, cinnamon, cloves, 2 tablespoons sugar.
Preheat oven to 350 degrees.
Assemble
Mix 2 tablespoons of melted butter into the breadcrumbs.
Line a large baking sheet with baking parchment and a piece of wax paper. The wax paper will be used to help with the folding. You can alternatively use a kitchen towel.
Lay out first layer of Phyllo dough to fit pan. Depending on Phyllo sheet size this may be one or two sheets of Phyllo. In the pictures, I am using two sheets per layer. You will have 8 total layers.
Brush each Phyllo layer with melted butter and sprinkle with sugar. Repeat until you have 8 layers, leaving the last layer dry.
Spread about 1-2 inches from the edge of the layers the breadcrumbs.
On top of the breadcrumbs add apple mixture.
To roll:
turn short ends
turn the long end
Quickly roll, leveraging wax paper, with seam side down on baking parchment.
Brush with remaining melted butter and sprinkle with coarse sugar.
Bake for 50-60 minutes until golden brown. You will see butter running in the pan as it bakes, this is not an issue.
Remove from the oven, let rest about 5-10 minutes. Dust with powdered sugar, slice and serve.
Makes 6-8 servings
