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Cheese Strudels




Source of Recipe


Nob Hill


List of Ingredients




6 tbsp. unsalted butter, divided
1 yellow onion, chopped
1 Bosc pear, peeled, cored and sliced
3/4 cup packed grated dry Monterey Jack cheese
3 tbsp. whole grain Dijon mustard
1/2 tsp. salt
4 sheets phyllo pastry

Recipe



Preheat oven to 375°F. Melt 2 tbsp. butter in a heavy medium skillet over medium heat. Add onion and sauté for 7 minutes or until brown. Add pear and sauté for 3 minutes or until brown. Transfer mixture to a separate bowl. Cool slightly. Stir in cheese, mustard and salt.

Melt remaining 4 tbsp. butter in a small saucepan over medium heat. Place 1 phyllo sheet on work surface. Cover remaining phyllo with plastic wrap and damp kitchen towel. Brush phyllo with melted butter. Top with another sheet. Brush with melted butter. Arrange half of pear mixture in a log along one short end of phyllo. Leave a 1-inch border at each end of the mixture. Fold in sides and roll up tightly into a log. Brush all over with butter. Transfer to a large baking sheet. Repeat with remaining phyllo, butter and pear mixture.

Bake strudels for 18 minutes or until golden brown. Cool for 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter and serve.

Note: Strudels can be made 1 day ahead. Cover and refrigerate.

Makes 24 servings.