Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a microwave-safe bowl, combine raisins and rum (or water), and microwave for just 20 seconds. Set aside to plump.

In a large bowl, combine apples, breadcrumbs, 2 tablespoons melted butter, 3 tablespoons sugar, lemon juice, cinnamon, and salt.

Add in the soaked raisins and set aside but you prepare the pastry.

Place the remaining 6 tablespoons of melted butter and 2 tablespoons sugar in two separate small bowls.

Place one sheet of phyllo dough on your prepared baking sheet, leaving the remaining sheets under a damp cloth to keep from drying out.

Brush the sheet of phyllo dough with butter and sprinkle with about a teaspoon of sugar.

Place the second sheet of phyllo dough on top of the first and again, brush with butter and sprinkle with sugar. Continue to stack, butter and sugar with the remaining sheets of dough, but do not butter or sugar the final sheet of dough.

Position the baking sheet with a narrow end closest to you.

Scoop the filling onto the narrow end of the stacked dough nearest to you.

Spread the apples into a 3-inch wide strip, leaving a 2-inch border of dough from the bottom and sides of the apple strip.

Fold the sides of the dough over the apples, and then, starting from the bottom, start to roll the dough with the apples inside away from you until the dough is rolled up and the apples are enclosed inside.

Place the roll, seam side down, in the center of the baking sheet and then brush with the remaining melted butter and sprinkle with the remaining sugar.

Bake for about 50-60 minutes, rotating halfway through, until the pastry is a golden brown.

Let cool. Serve with a drizzle of Creme Anglaise. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 300°F (150°C) oven for 15 minutes.