In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon peel and nutmeg. Add the apples, pears and extracts; toss to coat.
Place one sheet of phyllo dough on a large piece of parchment paper 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 the apple mixture lengthwise over phyllo within 2 inch of a long side and 1 inch of short sides; fold in edges. Roll up jelly-roll style, starting from the long side. Place seam side down.
Using the parchment paper to hold the strudel, transfer to a 15 inch x 10 inch x 1 inch baking pan. Brush with melted butter and sprinkle with remaining sugar. With a sharp knife, cut diagonal slits in top of strudel. Bake 350 degrees for 35-40 minutes or until golden brown. Serve warm.
To make an all apple strudel: Substitute 3 cups thinly sliced peeled tart apples for the apples and pears. Proceed as directed.
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