Roquefort and Pear Strudel
CATEGORY: Appetizer 
This is to die for....GOOD! The sweetness of the pear with the tang of the roquefort is a palate pleaser.

PREP TIME:  20 min.

COOK TIME: 40 min.


1 1/2 teaspoons unsalted butter plus 1/4 cup (1/2 stick) unsalted butter, melted
1 1/2 pounds firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch cubes (about 3 1/2 cups)
6 ounces Roquefort cheese, crumbled (about 1 1/3 cups)
1/2 cup chopped toasted pecans
1 tablespoon all purpose flour
1 1/2 teaspoons fresh lemon juice
2 tablespoons sugar
2 tablespoons plain dried breadcrumbs
Phyllo Dough - 8 sheets
Butter flavored cooking spray                                                                                                                                                                        Powdered Sugar                                                              

    1. For filling: Melt 1 1/2 teaspoons butter in heavy large skillet over high heat. Add pears and sauté until soft, about 4 minutes. Strain pear mixture, discarding juices, then transfer pears to rimmed baking sheet, spacing apart; cool completely. Transfer cooled pears to large bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Add cheese, pecans, flour, and lemon juice to pears and toss gently to combine.
    2. Assembly: Take one sheet of phyllo dough and spray with cooking spray, continue layering with three more sheets (keep remaining phyllo moist with a damp towel). Spoon half of the filling onto one side of the layered phyllo dough lengthwise. Brush the edges of the phyllo dough with melted butter, fold in half and seal. Repeat and make second strudel.
    3. Position rack in bottom third of oven and preheat to 375°F. Bake strudels until golden brown, about 40 minutes. Cool strudels on baking sheet 30 minutes.  Dust with Powder sugar.  Slice and serve.
    4. Cut strudels crosswise into 1-inch-thick slices. Serve warm or at room temperature.