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1
Preheat oven to 300 degrees.
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2
Spread almonds in shallow baking pan.
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3
Bake 10 to 12 minutes or until lightly browned, stirring frequently; cool and cover.
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4
Place sliced pears in large microwavable container.
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5
Stir in lemon peel and lemon juice.
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6
Microwave at HIGH 6 minutes or until tender; cool.
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7
Combine 1/3 cup sugar, cinnamon and nutmeg in small bowl; cover.
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8
Cover pears and refrigerate overnight.
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9
Place butter in microwavable container.
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10
Microwave at HIGH 20 seconds or until melted.
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11
Lay 2 sheets plastic wrap on work surface to make 20-inch square.
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12
Place 1 phyllo sheet in middle of plastic wrap.
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13
(Cover remaining phyllo dough with damp kitchen towel to prevent dough from drying out).
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14
Brush 1 teaspoon melted butter onto phyllo sheet.
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15
Place second phyllo sheet over first; brush with 1 teaspoon butter.
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16
Repeat layering with remaining sheets of phyllo.
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17
Cover with plastic wrap.
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18
Cover remaining butter.
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19
Refrigerate phyllo dough and butter overnight or up to 1 day.
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20
Preheat oven to 400F.
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21
Drain reserved pears in colander.
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22
Toss pears with reserved sugar mixture and almond extract.
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23
Melt reserved butter.
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24
Uncover phyllo dough and spread pear mixture evenly over phyllo, leaving 3-inch strip on far long side.
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25
Sprinkle pear mixture with 1/4 cup toasted almonds.
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26
Brush strip with 2 teaspoons melted butter.
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27
Beginning at long side of phyllo opposite 3-inch strip, carefully roll up jelly-roll style, using plastic wrap to gently lift, forming strudel.
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28
Place strudel, seam-side down, onto buttered baking sheet.
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29
Brush top with 1 teaspoon butter.
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30
Bake 20 minutes or until deep golden.
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31
Brush again with 1 teaspoon butter.
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32
Combine remaining% cup toasted almonds with remaining butter; sprinkle on top of strudel.
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33
Sprinkle with remaining 1 teaspoon sugar.
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34
Bake an additional 5 minutes.
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35
Cool 10 minutes; sprinkle with powdered sugar, if desired.
