Pear & Cheese Strudel

Prep time: 15min
Total time: 50min
Serves 8
3/4 cup
butter, divided (1/2 cup/125 mL at room temperature, 1/4 cup/60 mL melted)
175 mL
1/4 cup
sugar
60 mL
1
egg, separated
0
1 tbsp
sour cream
15 mL
1 cup
crumbled blue cheese
250 mL
1 tsp
finely grated orange zest
5 mL
1/2 cup
diced, unpeeled Bosc pear
125 mL
1 tbsp
roughly chopped Fresh Thyme leaves
15 mL
6 sheets
frozen Phyllo Pastry Sheets, thawed overnight in refrigerator
0
1/4 cup
plain dry bread crumbs
60 mL
0
icing sugar
0
calories
330
fat
24 g
saturated fat
14 g
carbs
24 g
protein
7 g
cholestrol
85 mg
fibre
2 g
sodium
500 mg
potassium
110 mg

Directions

  1. Preheat oven to 400°F (200°C). In large bowl, beat together room temperature butter, sugar, egg yolk and sour cream until smooth. Stir in cheese, orange zest, pear and thyme. Beat egg white until stiff peaks form. Fold into mixture.

  2. Place 1 sheet of phyllo on a damp tea towel. Cover remaining phyllo with a damp cloth. Brush phyllo with some of the melted butter; sprinkle with 2 tsp (10 mL) bread crumbs. Layer remaining phyllo sheets on top, brushing each with butter and sprinkling with bread crumbs. About 2 inches (5 cm) from one long edge of phyllo, spoon cheese mixture lengthwise in a 3-inch (8 cm) wide strip. Leave 2 inches (5 cm) empty on each end. Fold long edge over filling, roll to create a log, folding in ends as you roll. Place seam side down on a parchment paper-lined baking sheet. Brush with butter.

  3. Bake until golden and crisp, 30 to 35 min. Transfer to rack or serving platter. Just before serving, dust with icing sugar.

Tip

Use a serrated knife to carefully slice the delicate pastry layers of this strudel.