-
1
In a small saucepan, melt the butter over medium heat. Add the sugar and cook, stirring occasionally, until it dissolves, 2 to 3 minutes. Add the bread crumbs and cook, whisking constantly, until they are nicely coated and there are no clumps, 2 to 3 minutes. Remove the pan from the heat and spread the crumbs in a thin layer on a baking sheet to cool.
-
2
Heat the oven to 450u00b0F. Line a baking sheet with parchment paper.
-
3
In a large bowl, using a rubber spatula, stir the sour cream with the rum. Fold in the apples. Fold in the granulated sugar, sweet bread crumbs, dry bread crumbs, raisins, currants, and walnuts.
-
4
Spread 1 phyllo sheet on a work surface with a long side in front of you. Brush it lightly with clarified butter and dust with confectioners' sugar. Top with the remaining 4 sheets, brushing each with butter and dusting with confectioners' sugar.
-
5
Mound the apple filling across the lower third of the phyllo stack, leaving about 3 inches of space at the bottom. Roll up the strudel tightly, tucking in the ends. Brush with clarified butter and transfer to the prepared baking sheet, seam side down. Dust with confectioners' sugar.
-
6
Bake the strudel in the center of the oven until golden brown, 15 to 20 minutes. Remove the baking sheet from the oven and let the strudel cool for 5 to 7 minutes.
-
7
Dust the strudel with confectioners' sugar, slice, and serve warm.
