6 ounce mrs richardson's butterscotch caramel sauce warmed the kind used as an ice cream topping
1 eggs lightly beaten for egg wash
2 tablespoons golden raisins
2 granny smith apples fresh diced cored peeled finely
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 cup panko bread crumbs
16 ounce peaches diced finely canned
16 ounce pears diced finely canned
20 sheets phyllo dough for thickness number 4 based on 18 by 14-inch sheets which are often sold in packs of 18 to 20
1 small round cake cut into small cubes
2 tablespoons raisins
1 teaspoon vanilla extract
1 pint whipped cream
Equipment
frying pan
baking sheet
oven
Directions
In a large skillet, melt the butter over medium heat and stir in apples, raisins, and golden raisins.
Saute for about 5 to 7 minutes until they begin to caramelize.
Add pears, peaches, vanilla, cinnamon, and brown sugar and cook for 5 more minutes.
Remove from heat and allow to cool to room temperature.
Preheat oven to 350 degrees F.
If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter.
Lay another sheet on top and butter again, repeating for all the phyllo sheets, until you have a stack of 1
Start another stack of 10 on a separate baking sheet and butter in between each sheet in the same way.
Fold cubed pound cake and bread crumbs into the fruit mixture. (This will absorb enough of the moisture to prevent the phyllo from breaking down.)
Spread the fruit mixture evenly over each stack of prepared phyllo and gently roll up the dough from the longest side, folding the ends shut as you go.
Brush with egg wash and sprinkle with granulated sugar.
Bake in oven until golden brown, about 30 to 40 minutes.
Remove from oven and cool completely.
Serve at room temperature with a scoop of vanilla ice cream and warm caramel sauce.
