Preheat oven to 190°C (375°F) and line a baking sheet with parchment paper. Set aside.
In a medium bowl, toss pears with almond extract. Stir in cinnamon, nutmeg, cornstarch, sugars and chocolate. Set aside.
Lay a sheet of phyllo dough on a clean surface. Brush with melted butter and cover with another sheet of phyllo. Repeat with remaining sheets. (You can end up having some leftover melted butter.)
You now have a rectangle of phyllo dough. Leaving a 3-cm (1-inch) border at the sides, place the mixture on one half of the dough lengthwise. Starting on the side with the filling, gently roll the pastry together, with the seam on the bottom. Pinch together the open sides, then tuck them under the strudel.
Brush strudel with egg wash, sprinkle with almonds and bake for 30-35 minutes, until golden brown. Remove from oven and let cool for at least 15-20 minutes. Dust with powdered sugar before serving.
Store leftover strudel in the refrigerator, covered with plastic wrap, and eat within 2 days.