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
- Preheat 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.
- Melt 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.
- 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 until golden brown, 16-20 minutes. Cool for 5 minutes. Cut each strudel into 12 pieces.
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