Ingredients
1/4 cup sugar, divided1 tablespoon all-purpose flour3/4 teaspoon ground cinnamon1/2 teaspoon grated lemon zest1/8 teaspoon ground nutmeg2 cups thinly sliced peeled tart apples1 cup sliced peeled fresh pears1 teaspoon vanilla extract1/2 teaspoon rum extract8 sheets phyllo dough (14 inches x 9 inches)1/3 cup butter, melted
Preparation
In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon zest and nutmeg. Add the apples, pears and extracts; toss to coat.
Place one sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven more sheets of phyllo, brushing each layer with some of the butter.
Spoon apple mixture lengthwise over phyllo within 2 in. of a long side; fold in edges. Roll up, starting from the long side.
Place seam side down in a parchment-lined 15x10x1-in. baking pan. With a sharp knife, cut diagonal slits in top of strudel. Brush with melted butter and sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until golden brown. Serve warm.
