Preheat oven to 350 degrees.
Line a large baking sheet with parchment paper.
in a small saucepan over medium heat, add the rum and raisins. Simmer until the raisins are plump and set aside to cool.
In a large mixing bowl, Add raisins, diced apples, nuts, brown sugar, nutmeg and cinnamon. Toss until the apples are fully coated.
Lay a sheet of sheet phyllo dough onto the lined baking sheet. Brush with melted butter and top with next layer of phyllo. Continue this for all of the phyllo dough sheets.
Spoon filling onto the left side of the phyllo dough. Along the long side.
Carefully Roll the dough up to enclose the filling in the pieces and and turn so that the seam is at the bottom.
Brush the top with melted butter and sprinkle some brown sugar on top.
Bake for approximately 30 minutes or until strudel is golden brown.
Let it Cool for 5 minutes before slicing, or serve it room temperature.
Sprinkle with powdered sugar before serving.