Pear Mushroom Strudels
Guests may raise their eyebrows when you tell them the ingredients in this special appetizer. But after one taste, they're raising their hands for the recipe!—Carole Resnick, Cleveland, Ohio
Ingredients
- 1/2 cup butter, divided
- 1 cup finely chopped mushrooms
- 1 small onion, finely chopped
- 2 small pears, peeled and thinly sliced
- 3/4 cup shredded Gruyere or Swiss cheese
- 1/3 cup sliced almonds
- 1 tablespoon stone-ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 10 sheets phyllo dough (14 inches x 9 inches)
- 1/3 cup grated Parmesan cheese
Directions
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1Preheat oven to 375°. In a large skillet, melt 2 tablespoons butter over medium heat; add mushrooms and onion. Cook and stir until tender, 3-5 minutes. Stir in pears; cook 3 minutes longer. Remove from the heat; stir in Gruyere, almonds, mustard, salt and pepper. Cool to room temperature.
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2Melt remaining 6 tablespoons butter. Place 1 sheet of phyllo dough on a work surface; brush evenly with melted 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 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.
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3Roll 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.
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4Bake until golden brown, 16-20 minutes. Cool for 5 minutes. Cut each strudel into 12 pieces.
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