Preheat oven to 350° F. Toss diced nectarine with raspberries, sugar, flour, cinnamon and nutmeg and set aside. Lay out 1 sheet of phyllo pastry on work surface (keep unused phyllo under a moist towel to prevent drying). Brush sheet with butter and lay a second sheet of phyllo on top. Continue layering and brushing with butter until all 6 sheets have been used. Spoon nectarine filling along long end of pastry, leaving 2 inches at either end. Roll up phyllo, encompassing fruit. After first roll that covers fruit, fold over outside edges to seal in ends of strudel and continue rolling. Lift carefully and place seam-side-down onto a parchment-lined baking sheet.
Brush strudel with remaining butter and sprinkle top with turbinado sugar. Pierce top of strudel to allow steam to escape. Bake for 25 to 35 minutes, until light golden brown. Enjoy warm or at room temperature.
Strudel will keep refrigerated for 2 to 3 days, but warm in oven or microwave to serve.
Yield: 1 strudel. Makes 8 servings.