• 1/4 cup brandy
  • 1 cup golden raisins
  • 3 large tart cooking apples, peeled, halved and thinly sliced
  • 3 large ripe pears, peeled, halved and thinly sliced
  • Lemon juice
  • 1 cup chopped walnuts
  • 1 cup sugar
  • 10 sheets frozen phyllo dough, thawed
  • 1 stick butter, melted
  • 3/4 cup fine breadcrumbs
  • 2 cups whipping cream
  • 3 tablespoons sugar
Pour the brandy over the raisins and allow to sit at room temperature for 1 hour.    Drain and reserve the liquid.  Peel the apples and pears and toss with lemon juice to prevent browning.  Stir in the raisins, nuts and 1 cup of sugar, tossing to coat the fruit.  Stack 5 sheets on phyllo, brushing each lightly with butter and sprinkling each with a light coating of breadcrumbs.  Mound half of the filling across the narrow end, leaving a 4-inch border on the end and a 2-inch border on the sides.  Fold over the sides, fold up the end flap and roll up.  Brush the outside with butter and place, seam side down, on a parchment lined baking sheet.  With a small, sharp knife cut 3 small slits in the center of the top.  Repeat with remaining pastry and fruit mixture.  Bake in the center of a preheated 350 º F. oven for 25 to 30 minutes. Cool for 15 minutes before slicing into thick slices.  Whip the cream and season with the reserved brandy and remaining sugar.  Serve warm.  Serves 8.