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1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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2
Pour rum over raisins and microwave on high for 25 seconds to plump raisins (let sit 10 minutes).
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3
In a large bowl, combine the apples, lemon juice, cinnamon, sugar, and plumped raisins.
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4
In a medium bowl, whisk together the oil and egg whites, being sure to mix them well.
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5
Place 1 sheet of phyllo on work surface and lightly brush with the oil-egg white mixture.
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6
Sprinkle 1 tablespoon each of sugar, panko, and almonds, then top with another layer of phyllo and repeat the process four times.
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7
Place the last sheet of phyllo on top of the sugar mixture and brush it with the with oil-egg white mixture, but do not top with more sugar, panko, and almonds.
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8
Place the apple mixture on the lower 1/3 of the phyllo stack, being sure to leave a 2-inch border.
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9
Gently lift the bottom edge of the phyllo stack to cover the filling, then fold the side edges over.
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10
Continue to roll the stack away from you, until the filling is completely sealed in and the seam is on the bottom.
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11
Transfer to the lined baking sheet, brush the top with the oil-egg white mixture and sprinkle with 1 more tablespoon of sugar.
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12
Place in oven and bake for 30 minutes.
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13
Let cool before serving.
