Roquefort and Pear Strudel

Roquefort and Pear Strudel
Photo by Nigel Cox

Ingredients

  • 1 ½ pounds firm but ripe Bosc pears
  • 1 tablespoon all-purpose flour
  • ½ cup pecans
  • 2 cups all purpose flour plus additionalfor dusting
  • 2 tablespoons plain dried breadcrumbs
  • ¾ cup warm water (105°F to 115°F)
  • 2 tablespoons sugar
  • + 5 more ingredients
    • 1 ½ teaspoons fresh lemon juice
    • 6 ounces Roquefort cheese
    • 13 ½ teaspoons unsalted butter plus 1/4 cup (1/2 stick) unsalted butter
    • ½ teaspoon salt
    • ¼ cup vegetable oil

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. Refrigera...

View full recipe at Epicurious

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