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, microwave for 20 seconds. Cover with a plate and set aside to plump for 15 minutes.

Peel, core and chop the apples the apples into roughly ½-inch squares.

In a large bowl, add the apples, breadcrumbs, 2 tablespoons (1 oz/28 g) of melted butter, 3 tablespoons of sugar, lemon juice, cinnamon, and salt. Toss to coat the apples.

Mix in the soaked raisins and set aside. Discard the rum.

Place the remaining 6 tablespoons (3 oz/85 g) melted butter into a small bowl and the remaining 2 tablespoons sugar into a separate bowl.

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 melted butter and sprinkle over about a teaspoon of sugar. Lay another sheet on top, brush with butter and sprinkle with sugar. Repeat this process until you have used up all the phyllo dough. Do not butter and sugar the last sheet.

Starting with your stack of phyllo dough in a horizontal position, scoop the filling along the bottom of the pastry (2 inches above the edge) creating a 3-inch wide strip of apple filling. Leave a 2-inch gap on both sides of the strip.

Fold the sides of the dough over the apple strip. Then, starting from the bottom, roll the dough away from you with the apples inside. Make sure the apple filling is enclosed in the pastry.

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

Bake at 350°F (180°C) for 50-60 minutes, or until golden brown.

Allow to cool and serve with a drizzle of Creme Anglaise. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.