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1
Combine sugar and vanilla in processor.
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2
Blend until beans are very finely chopped, about 1 minute.
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3
Sift vanilla sugar into bowl; discard contents of sieve.
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4
Transfer vanilla sugar into jar; cover.
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5
(Can be made 1 week ahead.
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6
Store at room temperature.)
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7
Combine cream, 1/4 cup water and 3 tablespoons vanilla sugar in medium saucepan.
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8
Stir over medium heat until sugar dissolves and mixture comes to a boil.
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9
Remove from heat.
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10
Add chocolate; whisk until smooth.
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11
Whisk in brandy.
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12
(Can be made 1 week ahead.
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13
Cover; chill.
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14
Rewarm before serving.)
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15
Mix 1/4 cup vanilla sugar and cornstarch in bowl.
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16
Melt butter in large nonstick skillet over medium heat.
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17
Add pears; saute until tender and golden, about 20 minutes.
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18
Sprinkle cornstarch mixture over pears; stir to blend.
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19
Simmer until juices are very thick, stirring often, about 6 minutes (longer if pears are very juicy).
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20
Remove from heat.
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21
Mix in lemon juice.
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22
Cool.
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23
Finely grind nuts, cookies and 2 tablespoons vanilla sugar in processor.
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24
Transfer nut mixture to small bowl.
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25
Butter 1 baking sheet.
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26
Place kitchen towel on work surface.
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27
Place 1 phyllo sheet on towel (keep remaining phyllo sheets covered with plastic wrap and damp towel).
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28
Brush phyllo with butter.
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29
Top with second phyllo sheet; brush with butter.
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30
Sprinkle with 3 tablespoons nut mixture.
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31
Repeat layering with 6 more phyllo sheets, buttering and sprinkling each with 3 tablespoons nut mixture.
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32
Top with another phyllo sheet (for a total of 10 sheets); brush with butter.
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33
Starting 2 inches in from 1 long side and 2 1/2 inches in from 1 short side, spoon filling in 3-inch-wide by 12-inch-long log parallel to 1 long side.
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34
Fold short sides over filling; butter folded edges.
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35
Using towel as aid and starting at 1 long side, roll up strudel, enclosing filling.
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36
Using large spatula, transfer strudel to prepared baking sheet.
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37
Brush strudel all over with butter.
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38
(Can be made 4 hours ahead.
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39
Cover; chill.)
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40
Meanwhile, prepare triangles.
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41
Preheat oven to 375F.
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42
Butter 1 baking sheet.
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43
Cut remaining 2 phyllo sheets in half crosswise, making 4 pieces, each about 12 by 8 inches.
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44
Place 1 phyllo piece on work surface.
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45
Brush phyllo with butter; sprinkle with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar.
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46
Repeat layering with 2 more phyllo pieces, buttering and sprinkling each with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar.
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47
Top with remaining phyllo piece; brush with butter.
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48
Using large knife, trim stack to 12 by 8 inches.
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49
Cut stack into six 4-inch squares.
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50
Cut squares diagonally in half.
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51
Transfer triangles to prepared baking sheet.
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52
Brush parchment with butter; place buttered side down on triangles.
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53
Press 1 baking sheet atop parchment, anchoring triangles.
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54
Bake triangles until golden, about 10 minutes.
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55
Lift off top baking sheet.
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56
Carefully remove parchment.
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57
Transfer triangles to rack; cool.
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58
(Can be made 4 hours ahead.
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59
Store airtight at room temperature.)
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60
Preheat oven to 375F.
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61
Stack baking sheet with strudel atop another baking sheet.
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62
Bake strudel until golden brown, about 45 minutes.
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63
Let stand at least 15 minutes and up to 4 hours.
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64
Preheat oven to 375F.
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65
Stack baking sheet with strudel atop another baking sheet.
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66
Bake strudel until golden brown, about 45 minutes.
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67
Let stand at least 15 minutes and up to 4 hours.
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68
Cut strudel crosswise into 6 to 8 sections.
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69
Spoon warm chocolate sauce onto each plate.
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70
Place strudel atop sauce.
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71
Place scoop of ice cream alongside.
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72
Stand triangle between strudel and ice cream.
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73
Garnish with mint, if desired, and serve.
