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1
In a large skillet, melt the butter over medium heat and stir in apples, raisins, and golden raisins.
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2
Saute for about 5 to 7 minutes until they begin to caramelize.
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3
Add pears, peaches, vanilla, cinnamon, and brown sugar and cook for 5 more minutes.
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4
Remove from heat and allow to cool to room temperature.
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5
Preheat oven to 350 degrees F.
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6
If phyllo was defrosted, make sure it is completely defrosted before handling it.
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7
Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out.
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8
Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter.
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9
Lay another sheet on top and butter again, repeating for all the phyllo sheets, until you have a stack of 10.
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10
Start another stack of 10 on a separate baking sheet and butter in between each sheet in the same way.
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11
Fold cubed pound cake and bread crumbs into the fruit mixture.
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12
(This will absorb enough of the moisture to prevent the phyllo from breaking down.)
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13
Spread the fruit mixture evenly over each stack of prepared phyllo and gently roll up the dough from the longest side, folding the ends shut as you go.
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14
Brush with egg wash and sprinkle with granulated sugar.
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15
Bake in oven until golden brown, about 30 to 40 minutes.
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16
Remove from oven and cool completely.
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17
Serve at room temperature with a scoop of vanilla ice cream and warm caramel sauce.
