-
1
Preheat the oven to 375.
-
2
In a large skillet, melt 1 tablespoon of the butter.
-
3
Add the apple wedges and cook over moderate heat, stirring frequently, until golden, about 3 minutes.
-
4
Scrape the apples into a large bowl.
-
5
Add the remaining 1 tablespoon of butter to the skillet.
-
6
Add the plums and cook over moderate heat, stirring, until just tender, about 3 minutes.
-
7
Pour off and discard any juices.
-
8
Return the apple wedges to the skillet.
-
9
Add the raisins, brown sugar, cinnamon, allspice and cloves and stir over moderately high heat to melt the sugar.
-
10
Add the rum, stir well and scrape the fruit back into the bowl; let cool.
-
11
Place a sheet of phyllo dough on a work surface with a long edge in front of you and brush the phyllo with some of the melted butter.
-
12
Continue layering with the remaining 7 sheets of phyllo dough, buttering between each sheet.
-
13
Spoon the apple-plum filling in a strip that is parallel to and about 2 inches from the long edge of the stacked phyllo sheets.
-
14
Lift the long edge up and over the fruit filling, then roll up the strudel, pushing in the sides as you go.
-
15
Transfer the strudel, seam side down, to a baking sheet and brush with the remaining melted butter.
-
16
Using a serrated knife, make 4 diagonal cuts in the top to allow steam to escape as the strudel bakes.
-
17
Bake until the phyllo is golden brown and the filling is starting to bubble, about 35 minutes.
-
18
Let the strudel cool slightly, then slice and serve with vanilla ice cream.
