Pear and blue cheese hazelnut strudel

Recipe from: 2/1/2000 12:00:00 AM
Ingredients 9
Servings 1
Minutes 15 minutes


Serving Change
  • 700
    ripe pears, peeled, cored and cubed
  • 1
    lemon, juice
  • 140
    blue cheese, crumbled
  • 75
    hazelnuts, toasted and roughly chopped
  • 6
    sheets phyllo pastry
  • 90
    butter, melted
  • 10
  • 10
    poppy seeds
  • watercress, to garnish


15 minutes
Cover pears in cold water and lemon juice and heat until just tender. Drain and cool. Toss pears, cheese, hazelnuts and salt and pepper to taste. Lay a sheet of phyllo pastry on greaseproof paper and brush with butter. Lay another sheet, overlapping the first along one of the long edges by about 7,5 cm. Brush with butter. Lay another sheet over first, butter and lay another sheet over second until sheets are used up, ending with a rectangle about 45 x 52 cm. Sprinkle semolina over top half, leaving a 5 cm border. Pile filling evenly over semolina. Cover bare edge over filling and roll pastry around filling, using the greaseproof paper to help you, keeping the edges neatly tucked in. Lift onto a greased baking tray. Brush with butter and sprinkle with poppy seeds. Bake in preheated 180 ºC oven for 35 minutes until browned and crisp. Slide carefully onto a serving dish. Serve warm and garnished with watercress.

Read more on: bake  |  fruit


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