Yield: 4 servings
|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
Converted by MM_Buster v2.0l.
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