Individual pear strudels with blue cheese

Yield: 4 servings

Measure Ingredient
1.00 \N squeeze lemon juice
½ cup diced pears
¼ cup toasted walnuts; chopped - plus
1.00 tablespoon chopped toasted walnuts; for garnish
¼ cup maytag blue cheese; plus
1.00 tablespoon maytag blue cheese; for garnish
1 \N salt; to taste
1 \N freshly-ground white pepper; to taste
4.00 \N phyllo dough sheets
¼ cup butter; melted
½ cup pear puree; for sauce

Preheat oven to 350 degrees. As you cut them, squeeze a little lemon juice over pears to prevent browning. Combine pears, walnuts and blue cheese; season to taste with salt and pepper. Lay out phyllo sheet and fold in thirds like a letter, lengthwise; brush surface with melted butter. Mound ¼ of cheese filling at base of folded phyllo sheet and roll up like an eggroll, pinching ends closed to prevent filling from leaking. Brush top with butter and transfer to a baking sheet. Repeat with remaining phyllo and filling. Bake 12 minutes, until golden and lightly crisped. Serve sprinkled with extra walnuts and blue cheese, with a spoonful of pear puree. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-092 broadcast 01-06-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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