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@...
03-20-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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