Apple-Pear Strudel

• 1/4 cup sugar, divided
• 1 tablespoon all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon grated lemon zest
• 1/8 teaspoon ground nutmeg
• 2 cups thinly sliced peeled tart apples
• 1 cup sliced peeled fresh pears
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 8 sheets phyllo dough (14 inches x 9 inches)
• 1/3 cup butter, melted

1. In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon zest and nutmeg. Add the apples, pears and extracts; toss to coat.
2. Place one sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven more sheets of phyllo, brushing each layer with some of the butter.
3. Spoon apple mixture lengthwise over phyllo within 2 in. of a long side; fold in edges. Roll up, starting from the long side.
4. Place seam side down in a parchment-lined 15x10x1-in. baking pan. With a sharp knife, cut diagonal slits in top of strudel. Brush with melted butter and sprinkle with remaining sugar. Bake at 350u0b0 for 35-40 minutes or until golden brown. Serve warm.

sugar, flour, ground cinnamon, lemon zest, ground nutmeg, apples, fresh pears, vanilla, rum, phyllo, butter

Taken from www.tasteofhome.com/recipes/apple-pear-strudel/ (may not work)