Savory Cheese & Pear Strudel Recipe
In my opinion there's not another recipe better than this Savory Cheese & Pear Strudel that is the reason I am so thrilled about introducing it to you. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. It is always prepared with Fruits as the most essential ingredient. Now won't you thank me for sharing this Savory Cheese & Pear Strudel recipe.
Ingredients
2 cups fresh bread crumbs 500 mL
3/4 cup chopped pecans 175 mL
1 pkg(250g) cream cheese 1
1/2 lb Stilton or Brie cheese, crumbled 250 g
16 sheets frozen phyllo pastry, thawed 16
3/4 cup butter, melted 175 mL
4 1/2 cups thinly sliced, peeled, cored pears (about 6) 1.12 mL
Pepper
1Tb poppy seeds 15 mL
Directions
In medium bowl, combine bread crumbs and nuts; set aside.
In food processor combine cream cheese and Stilton or Brie; process until smooth.
(Alternatively, in medium bowl, cream together cream cheese and Stilton or Brie until smooth.)
Set aside.
Place 1 sheet of phyllo on large piece of waxed paper on work surface.
Brush sheet of phyllo with some of the butter.
Place another sheet of phyllo on top of the first; brush with butter.
Repeat layering and buttering with 6 more sheets to give a stack of 8 sheets of phyllo altogether.
Sprinkle top sheet with half of bread crumb mixture.
About 1 1/2 in (4 cm) from one long edge of pastry, spoon one half of the cheese mixture in a 2 in (5 cm) wide strip along long edge, stopping 11/2 in (4 cm) from each short end.
Arrange half of pear slices evenly over cheese mixture.
Season with pepper to taste.
Starting at long end where you we placed filling, roll up pastry jelly roll style, using waxed paper as an aid and folding in short edges as you roll.
Place strudel on lightly greased baking sheet; brush with melted butter.
With a sharp knife, make 9 diagonal cuts, 1 in (2.5 cm) apart, through top of pastry to mark slices.
Sprinkle strudel with half of poppy seeds.
Repeat method with remaining ingredients to make second strudel.
Strudels can be assembled ahead of time.
Refrigerate, covered, for up to 1 day, or freeze for up to 1 month.
Bake refrigerated strudel in 400F (200C) oven 35 to 40 minutes or until golden brown.
Bake frozen strudel, without thawing, in 350F (180C) oven 50 to 60 minutes or until golden brown.
In food processor combine cream cheese and Stilton or Brie; process until smooth.
(Alternatively, in medium bowl, cream together cream cheese and Stilton or Brie until smooth.)
Set aside.
Place 1 sheet of phyllo on large piece of waxed paper on work surface.
Brush sheet of phyllo with some of the butter.
Place another sheet of phyllo on top of the first; brush with butter.
Repeat layering and buttering with 6 more sheets to give a stack of 8 sheets of phyllo altogether.
Sprinkle top sheet with half of bread crumb mixture.
About 1 1/2 in (4 cm) from one long edge of pastry, spoon one half of the cheese mixture in a 2 in (5 cm) wide strip along long edge, stopping 11/2 in (4 cm) from each short end.
Arrange half of pear slices evenly over cheese mixture.
Season with pepper to taste.
Starting at long end where you we placed filling, roll up pastry jelly roll style, using waxed paper as an aid and folding in short edges as you roll.
Place strudel on lightly greased baking sheet; brush with melted butter.
With a sharp knife, make 9 diagonal cuts, 1 in (2.5 cm) apart, through top of pastry to mark slices.
Sprinkle strudel with half of poppy seeds.
Repeat method with remaining ingredients to make second strudel.
Strudels can be assembled ahead of time.
Refrigerate, covered, for up to 1 day, or freeze for up to 1 month.
Bake refrigerated strudel in 400F (200C) oven 35 to 40 minutes or until golden brown.
Bake frozen strudel, without thawing, in 350F (180C) oven 50 to 60 minutes or until golden brown.
