Pear Onion And Dry Jack Cheese Strudels Recipes

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PEAR, ONION, AND DRY JACK CHEESE STRUDELS



Pear, Onion, and Dry Jack Cheese Strudels image

Categories     Cheese     Onion     Appetizer     Bake     Thanksgiving     Pear     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 24 pieces

Number Of Ingredients 7

6 tablespoons (3/4 stick) unsalted butter
1 onion, chopped
1 Bosc pear, peeled, halved, cored, sliced
3/4 cup (packed) grated dry Jack cheese or 1/2 cup grated Parmesan cheese and 1/4 cup grated sharp white cheddar cheese
3 teaspoons whole grain Dijon mustard
1/2 teaspoon salt
4 sheets frozen phyllo pastry, thawed

Steps:

  • Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until brown, about 7 minutes. Add pear and sauté 3 minutes. Transfer pear mixture to medium bowl. Cool slightly. Stir in cheese, mustard and salt.
  • Melt remaining 4 tablespoons butter in small saucepan over medium heat. Place 1 phyllo sheet on work surface. (Cover remaining phyllo with plastic wrap and damp kitchen towel.) Brush with melted butter. Top with second phyllo sheet. Brush with melted butter. Arrange half of pear mixture in log along 1 short end of phyllo, leaving 1-inch border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush all over with butter. Transfer to large baking sheet. Repeat with remaining phyllo, butter, and pear mixture. (Strudels can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 375°F. Bake strudels until golden brown, about 18 minutes. Cool 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter and serve.

BLUE CHEESE SALAD WITH ONION AND PEAR



Blue Cheese Salad with Onion and Pear image

This pretty and flavorful salad with a contrast of texture is refreshing and versatile...a nice accompaniment to a variety of entrees. Using this list of ingredients as a base for two, it can easily be increased to serve many more.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

3 cups torn leaf lettuce
1 can (8-1/2 ounces) pear halves, drained
2 thin slices red onion, separated into rings
3 tablespoons crumbled blue cheese
3 tablespoons chopped walnuts
1/4 cup olive oil
2 tablespoons raspberry vinegar
2 teaspoons maple syrup
1/4 teaspoon Dijon mustard
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Steps:

  • Divide lettuce between two salad plates. Top with pears, onion, blue cheese and walnuts. In a small bowl, whisk oil, vinegar, syrup, mustard, garlic powder and onion powder until blended. Drizzle over salads.

Nutrition Facts :

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PEAR, ONION AND DRY JACK CHEESE STRUDELS RECIPE | BON …
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2001-11-01 Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until brown, about 7 minutes. Add pear and sauté 3 minutes.
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  • Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until brown, about 7 minutes. Add pear and sauté 3 minutes. Transfer pear mixture to medium bowl. Cool slightly. Stir in cheese, mustard and salt.
  • Melt remaining 4 tablespoons butter in small saucepan over medium heat. Place 1 phyllo sheet on work surface. (Cover remaining phyllo with plastic wrap and damp kitchen towel.) Brush with melted butter. Top with second phyllo sheet. Brush with melted butter. Arrange half of pear mixture in log along 1 short end of phyllo, leaving 1-inch border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush all over with butter. Transfer to large baking sheet. Repeat with remaining phyllo, butter, and pear mixture. DO AHEAD Strudels can be made 1 day ahead. Cover and refrigerate.
  • Preheat oven to 375°F. Bake strudels until golden brown, about 18 minutes. Cool 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter and serve.


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