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1
Combine the sugar and vanilla in a food processor and blend until the beans are very finely chopped.
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2
Sift the vanilla sugar into a bowl and discard the contents of the sieve; cover and set aside.
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3
Combine the cream, water, and 3 tablespoons of the vanilla sugar in a saucepan.
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4
Stir until the sugar dissolves and the mixture comes to a boil.
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5
Remove from the heat, add the chocolate, and whisk until smooth.
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6
Whisk in the brandy.
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7
Mix 1/2 cup of the vanilla sugar and cornstarch in a bowl.
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8
Melt 2 tablespoons of butter in a skillet, then add the pears and saute until tender and golden.
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9
Sprinkle the cornstarch mixture over the pears and stir to blend.
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10
Simmer until the juices are very thick, stirring often.
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11
Remove from the heat, mix in the lemon juice, and let cool.
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12
Finely grind the nuts, cookies, and 2 tablespoons of the vanilla sugar in the food processor; transfer to a small bowl.
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13
Butter a baking sheet and place a phyllo sheet on a work surface.
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14
Brush the phyllo with butter, top with a second phyllo sheet, and brush again with butter.
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15
Sprinkle with 3 tablespoons of the nut mixture.
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16
Repeat layering with 6 more phyllo sheets, buttering and sprinkling each with 3 tablespoons of the nut mixture.
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17
Top with another phyllo sheet and brush with butter.
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18
Top with another phyllo sheet (for a total of 10 sheets) and brush with butter.
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19
Starting 2 inches from the long side and 2 1/2 inches from the short side, spoon the filling in a 3-inch-wide and 12-inch-long log parallel to one of the long sides.
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20
Fold the short sides over the filling and unsalted butter the folded edges.
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21
Roll up the strudel lengthwise, enclosing the filling, and transfer to the greased baking sheet.
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22
Brush the strudel thoroughly with butter.
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23
Preheat your oven to 375F and bake the strudel until golden brown, about 45 minutes.
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24
Let stand for 15 minutes before cutting with a serrated knife into crosswise sections.
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25
Spoon warm chocolate sauce onto each serving plate and place the strudel atop the sauce.
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26
Place a scoop of ice cream alongside, garnish with mint, and serve.
