Pear & Cheese Strudel
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- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 10 m
- Serves
- 8
Ingredients
- 3/4 cup
- butter, divided (1/2 cup/125 mL at room temperature, 1/4 cup/60 mL melted)
- 175 mL
- 1/4 cup
- sugar
- 60 mL
- 1
- egg, separated
- 1 tbsp
- sour cream
- 15 mL
- 1 cup
- crumbled blue cheese
- 250 mL
- 1 tsp
- finely grated orange zest
- 5 mL
- 1/2 cup
- diced, unpeeled Bosc pear
- 125 mL
- 1 tbsp
- roughly chopped fresh thyme leaves
- 15 mL
- 6 sheets
- frozen phyllo pastry sheets, thawed in refrigerator
- 1/4 cup
- plain dry bread crumbs
- 60 mL
- icing sugar
Directions
Step 1
Preheat oven to 400°F (200°C). In large bowl, beat together room temperature butter, sugar, egg yolk and sour cream until smooth. Stir in cheese, orange zest, pear and thyme. Beat egg white until stiff peaks form. Fold into mixture.
Step 2
Place 1 sheet of phyllo on a damp tea towel. Cover remaining phyllo with a damp cloth. Brush phyllo with some of the melted butter; sprinkle with 2 tsp (10 mL) bread crumbs. Layer remaining phyllo sheets on top, brushing each with butter and sprinkling with bread crumbs. About 2 inches (5 cm) from one long edge of phyllo, spoon cheese mixture lengthwise in a 3-inch (8 cm) wide strip. Leave 2 inches (5 cm) empty on each end. Fold long edge over filling, roll to create a log, folding in ends as you roll. Place seam side down on a parchment paper-lined baking sheet. Brush with butter.
Step 3
Bake until golden and crisp, 30 to 35 min. Transfer to rack or serving platter. Just before serving, dust with icing sugar.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/8 of recipe):
- Calories:
- 330
- Fat:
- 24 g
- Saturated Fat:
- 14 g
- Carbs:
- 24 g
- Fibre:
- 2 g
- Cholesterol:
- 85 mg
- Protein:
- 7 g
- Sodium:
- 500 mg
- Potassium:
- 110