Roquefort and Pear Strudel

Ingredients

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

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