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1
Preheat the oven to 375 degrees.
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2
Line 2 sheet pans with parchment.
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3
Place the dried fruit in a bowl and pour on hot or boiling water to cover.
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4
Let sit 5 minutes, and drain.
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5
Toss the apples with the lemon juice.
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6
Heat a large, heavy frying pan over high heat and add 2 tablespoons butter.
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7
Wait until it becomes light brown and carefully add the apples and the sugar.
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8
Do not add the apples until the pan and the butter are hot enough, or they wont sear properly and retain their juice.
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9
But be careful when you add them so that the hot butter doesnt splatter.
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10
When the apples are brown on one side, add the vanilla, cinnamon, nutmeg and almonds, flip the apples and continue to saute until golden brown, about 5 to 7 minutes.
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11
Stir in the pears and dried fruit, then scrape out onto one of the lined sheet pans and allow to cool completely.
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12
Divide into two equal portions (easiest to do this if you weigh it).
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13
Place 8 sheets of phyllo dough on your work surface.
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14
Cover with a dish towel and place another, damp dish towel on top of the first towel.
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15
Place a sheet of parchment on your work surface horizontally, with the long edge close to you.
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16
Lay a sheet of phyllo dough on the parchment.
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17
Brush lightly with butter and top with the next sheet.
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18
Continue to layer all eight sheets, brushing each one with butter before topping with the next one.
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19
Brush the top sheet of phyllo dough with butter.
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20
Sprinkle on half of the almond powder (50 grams).
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21
With the other half, create a line 3 inches from the base of the dough, leaving a 2 1/2-inch margin on the sides.
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22
Top this line with one portion of the fruit mixture.
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23
Fold the bottom edge of the phyllo up over the filling, then fold the ends over and roll up like a burrito.
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24
Using the parchment paper to help you, lift the strudel and place it on the other parchment-lined baking sheet.
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25
Brush with butter and make 3 or 4 slits on the diagonal along the length of the strudel.
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26
Repeat with the other sheets of phyllo to make a second strudel.
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27
If you are freezing one of them, double-wrap tightly in plastic.
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28
Place the strudel in the oven and bake 20 minutes.
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29
Remove from the oven, brush again with butter, rotate the pan and return to the oven.
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30
Continue to bake for another 20 to 25 minutes, or until golden brown.
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31
Remove from the heat and allow to cool for at least 15 minutes.
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32
Serve warm or room temperature.
