Pear Onion And Dry Jack Cheese Strudels Recipes

PEAR, ONION, AND DRY JACK CHEESE STRUDELS

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.

PEAR STRUDEL

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the pie crust mix and 1/3 cup cold apple cider until it forms a ball. Wrap in plastic wrap and chill one hour in the refrigerator.
• Peel and core the pear and chop into approximately 1/2 inch pieces, (reserve 1 cup for Round 2 Recipe Cabbage and Pear Slaw, toss with a splash of lemon juice to prevent browning)
• In a large skillet over medium heat, add the butter, brown sugar and pumpkin pie spice. When it is melted, add the pears. Cook until the pears are slightly softened and the liquid thickens, about 5 to 6 minutes. Let cool.
• On a floured surface or on parchment paper, roll out the chilled dough into a 12-inch-by-10-inch rectangle. Spread the cooled pear mixture in the middle of the rectangle, fold in the short ends, and roll the crust over enclosing the pear mixture. Place the strudel, seam side down, onto a baking sheet.
• In a small bowl beat the egg with a tablespoon of water. In another small bowl mix together the remaining 1/2 teaspoon pumpkin pie spice and sugar. Brush the strudel with the egg wash and sprinkle with half the spiced sugar. Make five small slits on top to let the steam escape. Bake until golden brown, about 25 to 30 minutes. Let cool for 30 minutes.
• When you are ready to serve, whip the cream with the remaining pumpkin pie spice and sugar mixture. Serve the strudel topped with whipped cream.

GINGERED PEAR STRUDEL

Steps:

• In a saucepan large enough to hold all the pears snugly, combine the water, sugar, ginger root, and vanilla bean. Stir over low heat until the sugar has dissolved and then increase the heat so that the liquid is simmering. Add the pears and poach them for 15 to 20 minutes, turning occasionally so that they are evenly covered by the syrup. The pears should be tender enough so that they can be easily pierced with a toothpick, and the cooking time will depend on their ripeness. Let cool, and refrigerate.
• In a food processor, process the almonds and the sugar with an electric mixer until smooth and flatly ground. Do not overprocess.
• In a large mixing bowl, cream the butter with an electric mixer until smooth and fluffy. Sift the almond powder and the flour over the top and combine to beat until smooth and fluffy. Beat in the eggs, one at a time, mixing the first one in thoroughly before adding the second. Add the rum and mix in thoroughly.
• Preheat the oven to 400 degrees and lightly oil a large baking sheet. Halve the poached pears and scoop out the cores. Slice each half pear thinly lengthwise and set aside, keeping together in their original shape. Unroll the phyllo and cut it into 4-inch wide stacks. Separate the leaves of pastry and lay one single strip on the counter. Brush it with melted butter, and continue until you have a stack of 6 strips, buttering each one. Repeat until you have 6 stacks of buttered phyllo strips. Using a spatula, spread a layer of almond cream 1/4-inch thick on the top layer of each phyllo stack. Slightly fan out a pear half on one end of each stack and roll the stack over about 1 1/2 times to form a flat strudel package. Brush the outside of the strudel with butter, and repeat with the remaining 5 pear halves and phyllo stacks. Transfer the strudels to the baking sheet. (at this point the strudels could be refrigerated for up to 12 hours before cooking)
• Bake the strudels for 10 to 15 minutes, or until golden and crispy. Cut them in half and place with cut sides up in the center of each of 6 dessert plates. Place a scoop of chocolate sorbet on the side and serve it at once

PEAR MUSHROOM STRUDELS

Steps:

• In a large skillet, cook mushrooms and onion in 2 tablespoons butter until tender. Stir in pears; cook 3 minutes longer. Remove from the heat; stir in the Gruyere, almonds, mustard, salt and pepper. Cool to room temperature., Melt remaining butter. Place 1 sheet of phyllo dough on a work surface; brush evenly with butter. Sprinkle with 1-1/2 teaspoons Parmesan cheese. Layer with 4 more sheets of phyllo, brushing each sheet with butter and sprinkling with cheese. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.), Spread half the pear mixture in a 2-in.-wide strip along a short side of dough. Roll up jelly-roll style, starting with the pear side; pinch seams to seal. Brush with butter. Transfer to a parchment-lined 15x10x1-in. baking pan. , Repeat with remaining phyllo, butter, Parmesan cheese and pear mixture., Bake at 375° for 16-20 minutes or until golden brown. Cool for 5 minutes. Cut each strudel into 12 slices.