Serving Sizes: 12 Preparation Time: 1 hour
2 ounces butter, unsalted
1 Granny Smith apples, peeled, cored and grated
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
12 sheets phyllo dough, thawed
3/4 ounces butter, clarified
1. In a saute pan, heat the unsalted butter and saute the pears, raisins, brown sugar, cinnamon and nutmeg in the butter until the pears are very tender.
2. Cool the pear mixture by spreading it out in a thin layer on a sheet pan and refrigerating.
3. Make a stack of 6 phyllo sheets, brushing each sheet with a little melted butter before layering the next sheet. Then make a second stack of 6 phyllo sheets and overlap the second stack by about and inch. Mound the cooled apple filling along one of the long sides of dough. Roll up as for a jelly roll and place the strudel on a parchment lined sheet pan. Repeat with the second half of the filling.
4. Brush or spray the strudel with half of the clarified butter. Score the dough to indicate portions, but do not cut completely through the strudel. (The strudel may be refrigerated overnight or frozen for longer storage at this point).
5. Bake on 400 degrees until the strudel is golden brown, about 30 minutes. Slice and serve while still warm with a scoop of vanilla ice cream.