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1
Combine the raisins, apricots and rum.
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2
Set aside.
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3
Melt the two tablespoons of butter in a large heavy skillet just until foaming.
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4
Stir in the apple and let it cook over medium heat for about five minutes until softened.
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5
Add the brown sugar, lemon juice, zest, cinnamon, cloves, salt and raisin-apricot mixture.
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6
Mix well.
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7
Turn up the heat and allow the mixture to boil gently until thickened and slightly reduced - five to six minutes.
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8
Add the chopped Brazil nuts and stir to blend.
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9
Set aside.
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10
Preheat the oven to 400 degrees.
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11
Butter a cookie sheet or jelly-roll pan.
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12
On a clean work space, spread a large towel, place one sheet of phyllo on it and brush a 1-inch strip along the top with melted butter.
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13
Place the lower edge of a second sheet of phyllo along the buttered edge of the first sheet, overlapping about 3/4-inch.
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14
Brush both sheets lightly with butter and sprinkle about two tablespoons of bread crumbs evenly over this.
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15
Repeat with the third and fourth, and again with the fifth and sixth, sheets of phyllo.
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16
Place the seventh phyllo sheet on top, brush the edge with butter and place the eighth sheet on top, but do not brush all over with butter.
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17
Transfer the nut mixture to lower edge of phyllo, forming it into an even cylinder, and leaving a 1 1/2-inch border on each side.
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18
Holding the towel by the lower edge, flip it, causing the phyllo to roll over on itself.
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19
Turn in the phyllo edges and continue to roll.
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20
Carefully roll the strudel onto a cookie sheet, seam side down.
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21
Brush the top and ends with butter and bake in the middle of the oven for 15 minutes, or until crisp and golden.
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22
Remove from the oven and let stand at least 10 minutes before serving.
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23
Dust with confectioners' sugar and garnish with the three whole Brazil nuts.
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24
To serve, use a serrated knife to cut 1-inch slices and garnish with unsweetened whipped cream.
