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1
Combine 2 tablespoons of butter, the pears, honey, sherry, cinnamon, cardamom, salt and raisins in a large saucepan.
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2
Cook over medium heat, stirring often, until the pears are soft, about 12 minutes.
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3
Combine the cornstarch and water and stir until smooth.
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4
Stir into the pear mixture and cook until thickened, about 2 minutes.
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5
Place in a bowl and stir in the lemon zest, the lemon juice and the coarsely chopped pistachios.
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6
Let cool completely.
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7
Preheat the oven to 350 degrees.
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8
Combine the finely chopped pistachios and the sugar.
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9
Brush a baking sheet with a little melted butter.
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10
Place 1 sheet of phyllo on a work surface so the long side is parallel to the edge of the counter, brush lightly with butter and sprinkle with 1/4 of the sugar mixture.
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11
Layer with another sheet of phyllo and repeat until you've used up the phyllo and the sugar mixture.
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12
Starting 5 inches in from the long edge nearest you, spread the pear mixture down the length of the pastry in a 4-inch-wide mound, leaving a 2-inch border at each end.
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13
Fold the short ends in over the filling.
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14
Fold the side nearest you over the filling.
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15
Flip the strudel over until it's wrapped in all the pastry.
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16
Slide the strudel onto the baking sheet seam side down.
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17
Cut 4 small diagonal slits in the top of the pastry.
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18
Bake until the phyllo is golden brown, about 45 minutes.
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19
Let stand until warm but not hot or serve at room temperature.
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20
Sift confectioners' sugar over the top.
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21
Cut into slices with a serrated knife and serve.
