How to Make It
Combine raisins and rum extract; let stand 2 hours. Combine raisin mixture, apples, and next 4 ingredients.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly brush phyllo with melted butter. Layer 5 more sheets phyllo on first sheet, 1 at a time, brushing each sheet with butter. Sprinkle evenly with 1/4 cup breadcrumbs.
Spread half of apple filling over buttered phyllo, leaving a 3-inch border on 1 long edge of pastry and a 2-inch border on other 3 edges. Fold long edge with 3-inch border over apple filling. Fold short edges of phyllo over 2 inches; brush with melted butter. Fold other long edge of phyllo over 2 inches; brush with melted butter.
Starting at long side with 2-inch border, roll jellyroll fashion. Place pastry, seam side down, on a lightly greased 15- x 10- x 1-inch jellyroll pan. Brush with melted butter.
Repeat procedure with remaining ingredients for second strudel. Bake at 375˚ for 45 minutes or until golden brown. Cool on wire racks.