Roquefort And Pear Strudel Recipes

ROQUEFORT AND PEAR STRUDEL

Steps:

• For dough:
• Combine 2 cups flour, 3/4 cup warm water, oil, and 1/2 teaspoon salt in large bowl of stand mixer fitted with paddle attachment. Mix on medium speed 3 minutes (dough will be sticky). Remove strudel dough from bowl and divide in half. Form each dough half into ball; wrap each in plastic. Refrigerate 1 dough ball overnight for strudel; freeze second dough ball for another use.
• 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.
• Place 36x24-inch cotton cloth or clean cotton tablecloth on large work surface; secure all 4 corners to work surface with tape to keep in place. Dust cloth lightly with flour. Unwrap refrigerated strudel dough and place in center of prepared cloth; sprinkle lightly with flour. Using rolling pin, roll out dough as thinly as possible without tearing, dusting dough lightly with flour as needed to prevent sticking.
• Line rimmed baking sheet with parchment paper. Slide hands under center of dough and gently pull with palms (not fingers) toward edges, being careful not to tear dough and stretching to thin rectangle. Gently pull dough edges with floured fingertips to form 34x18-inch rectangle. Using sharp knife, trim edges to form 33x17-inch rectangle. Cut dough rectangle lengthwise in half, forming two 33x8 1/2-inch rectangles. Brush each dough rectangle lightly with melted butter, then sprinkle each evenly with 1 tablespoon sugar and 1 tablespoon dried breadcrumbs. Starting 1 inch in from 1 short end of dough, spoon filling crosswise atop each dough rectangle in 1 1/2-inch-wide log, leaving 1-inch plain border on long sides of both rectangles. Starting at edge of cloth closest to filling and using cloth as aid, lift edge of cloth and start rolling up strudel dough (not cloth) over filling, enclosing filling completely and forming 2 strudels. Tuck in short ends of dough and pinch to seal. Transfer strudels to prepared baking sheet. Brush strudels all over with melted butter. Chill at least 1 hour and up to 6 hours.
• 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.
• Cut strudels crosswise into 1-inch-thick slices. Serve warm or at room temperature.
• Test-Kitchen Tip:
• Although only half of the strudel dough is used in this recipe, you'll need to make a full batch of the dough to achieve the best texture. The remaining dough half can be stored airtight in the freezer for up to one month.

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.

ROQUEFORT, PEAR AND WALNUT TOASTS

Steps:

• Preheat the broiler.
• Arrange 12 slices of baguette on the broiler pan in a single layer. Toast bread lightly on each side under broiler. Remove broiler pan from broiler. Spread out sliced pears on cutting surface and squeeze the juice of a wedge of lemon over the slices to keep them from browning. Place a slice of pear on each toast and top with Roquefort crumbles and walnut pieces. Return pan to broiler 6 inches from heat source and broil toasts 2 or 3 minutes to melt cheese and toast walnuts. Transfer to a plate and start snacking!

ROQUEFORT PEAR SALAD

Steps:

• In a large bowl, combine the salad greens, pears, onions, cheese and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad; toss to coat.

APPLE-PEAR STRUDEL

Steps:

• In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon zest and nutmeg. Add the apples, pears and extracts; toss to coat., Place one sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven more sheets of phyllo, brushing each layer with some of the butter., Spoon apple mixture lengthwise over phyllo within 2 in. of a long side; fold in edges. Roll up, starting from the long side., Place seam side down in a parchment-lined 15x10x1-in. baking pan. With a sharp knife, cut diagonal slits in top of strudel. Brush with melted butter and sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until golden brown. Serve warm.

PEAR STRUDEL IN PHYLLO

Steps:

• Preheat oven to 200C; line a large baking tray with baking paper.
• Combine pears, half the walnuts and 1 tablespoon of sugar in a bowl.
• Place a sheet of pastry onto workbench. Spray with oil. Sprinkle with 1 tablespoon of breadcrumbs. Top with another layer of pastry.
• Repeat with oil, breadcrumbs and pastry to form 8 layers.
• Spoon peach mixture along one long edge of pastry, leaving a 4cm border at short ends. Fold ends in and roll up. Lift onto prepared tray.
• Brush with egg mixture and sprinkle with remaining sugar, walnuts and cinnamon.
• Bake for 30-35 minutes or until pastry is golden. Stand for 10 minutes.

PEAR, CHOCOLATE & MARZIPAN STRUDEL

Steps:

• Melt a knob of butter in a large frying pan, add the pears and 1 tbsp sugar, and cook for 5 mins. Tip into a bowl and leave to cool. Then add the Disaronno (if using), biscuits, cinnamon, chocolate, marzipan, and 2 tbsp sugar and mix well.
• Line a tray with baking parchment. Lay a sheet of filo on it, brush with melted butter and sprinkle with a little sugar. Top with a second sheet of filo and keep going until you've used all the pastry. Pile the filling down one of the long sides of the pastry, then roll it up to form a sausage. Make sure it is seam-side down, then tuck the ends under tightly. Roll up in the parchment, wrap tightly in foil and freeze.
• Heat oven to 200C/180C fan/gas 6. Put a tray in the oven to heat. Unwrap the strudel and place, seam-side down and still on its parchment, onto the tray. Brush with melted butter and sprinkle over 1 tbsp sugar. Bake for 35-40 mins, or until golden and crisp. Leave to cool for 10 mins, then dust with icing sugar.

ROQUEFORT PEAR SALAD

Steps:

• In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

PEAR AND GINGER STRUDEL

Steps:

• Prepare the filling first. Melt first measure of butter.
• Add lemon rind and juice, almonds, ginger and sugar.
• Peel and finely slice pears.
• Add to butter mixture and stir gently so that the pear pieces are coated with mixture. Set aside. Melt the second measure of butter.
• Combine ground almonds and ginger.
• Remove filo pastry from packet. Place on a flat surface and cover with plastic wrap so the pastry doesn't dry out. Line a baking tray with baking paper.
• Take the first sheet of filo and place it on the tray.
• Brush pastry with melted butter and sprinkle with some ground almond mixture. Lay another sheet of pastry on top of the first, brush with butter and sprinkle with ground almond mixture. Continue using all the pastry sheets and all the ground almond mixture. On the last sheet of pastry brush butter around edge of pastry in a 4cm-wide strip.
• Position prepared pastry on baking tray so that you have one of the shorter borders near you.
• Place the pear filling on the pastry keeping the mixture 4cm from the sides.
• Cover about two-thirds of pastry with pear filling.
• Fold over the pastry at the end near you; then turn in the sides.
• Roll the strudel away from you, enclosing the filling.
• Try and end with the of the pastry underneath.
• (Do not roll too tightly as the strudel may burst while cooking.) Brush with a little more melted butter.
• Sprinkle the top with sliced almonds and brush with butter again.
• Bake at 180 C for 30 - 35 minutes or until golden brown.
• If pastry starts to dry out during cooking, brush once more with butter.
• Allow to cool 10 minutes on the baking tray before sliding onto a serving plate. Serve hot or cold, dusted with icing sugar and whipped cream.
• (Paulines Notes:---Use a serrated knife to slice the strudel with a gentle saw movement to avoid crumbling the cooked pastry. Assembling the strudel on the baking tray saves moving the strudel from the bench to the baking tray which can be difficult. Filo pastry will keep for weeks in the refrigerator. Make sure the plastic bag that it is in is well sealed.).

ROQUEFORT-AND-PEAR EGGNOG

Steps:

• One to two days before making the eggnog, combine the cheese and cream in a container and refrigerate for 36 to 48 hours.
• In a mixer fitted with a whisk, combine the egg yolks, sugar and poire William. Beat until pale yellow and emulsified. Chill for 2 hours. Line a sieve with cheesecloth, and strain the cream-and-cheese mixture.
• Whip the cream to stiff peaks, then fold into the egg-yolk mixture. Beat the egg whites until fluffy, then add the salt and continue beating to stiff peaks. Fold into the cream mixture. Chill for 1 hour. Serve in small cups with a spoon.