PEAR-CRANBERRY STRUDEL
From the Great Big Food Show
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F.
- Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan.
- Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly.
- Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo.
- Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet.
- Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners' sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired.
- Style: Cut the strudel into thirds, then cut each one of the pieces in half on an angle. This way, you get beautiful portions that stand at attention, showing off the layers and the filling.
Nutrition Facts : Calories 334 calorie, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 132 milligrams, Carbohydrate 44 grams, Fiber 4.5 grams, Protein 3 grams, Sugar 23 grams
APPLE-PEAR STRUDEL
Flaky sheets of delicate phyllo encase a deliciously spiced apple and pear filling in this old-fashioned strudel.-Joanie Fuson, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon zest and nutmeg. Add the apples, pears and extracts; toss to coat., Place one sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven more sheets of phyllo, brushing each layer with some of the butter., Spoon apple mixture lengthwise over phyllo within 2 in. of a long side; fold in edges. Roll up, starting from the long side., Place seam side down in a parchment-lined 15x10x1-in. baking pan. With a sharp knife, cut diagonal slits in top of strudel. Brush with melted butter and sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 306 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 198mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 3g fiber), Protein 3g protein.
ROQUEFORT, PEAR AND WALNUT TOASTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 13m
Yield 4 servings of 3 slices of toast each
Number Of Ingredients 5
Steps:
- Preheat the broiler.
- Arrange 12 slices of baguette on the broiler pan in a single layer. Toast bread lightly on each side under broiler. Remove broiler pan from broiler. Spread out sliced pears on cutting surface and squeeze the juice of a wedge of lemon over the slices to keep them from browning. Place a slice of pear on each toast and top with Roquefort crumbles and walnut pieces. Return pan to broiler 6 inches from heat source and broil toasts 2 or 3 minutes to melt cheese and toast walnuts. Transfer to a plate and start snacking!
ROQUEFORT AND PEAR STRUDEL
Provided by Josie Le Balch
Categories Appetizer Bake Blue Cheese Pear Pecan Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For dough:
- 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. Refrigerate 1 dough ball overnight for strudel; freeze second dough ball for another use.
- For filling:
- Melt 1 1/2 teaspoons butter in heavy large skillet over high heat. Add pears and sauté until soft, about 4 minutes. Strain pear mixture, discarding juices, then transfer pears to rimmed baking sheet, spacing apart; cool completely. Transfer cooled pears to large bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Add cheese, pecans, flour, and lemon juice to pears and toss gently to combine.
- Place 36x24-inch cotton cloth or clean cotton tablecloth on large work surface; secure all 4 corners to work surface with tape to keep in place. Dust cloth lightly with flour. Unwrap refrigerated strudel dough and place in center of prepared cloth; sprinkle lightly with flour. Using rolling pin, roll out dough as thinly as possible without tearing, dusting dough lightly with flour as needed to prevent sticking.
- Line rimmed baking sheet with parchment paper. Slide hands under center of dough and gently pull with palms (not fingers) toward edges, being careful not to tear dough and stretching to thin rectangle. Gently pull dough edges with floured fingertips to form 34x18-inch rectangle. Using sharp knife, trim edges to form 33x17-inch rectangle. Cut dough rectangle lengthwise in half, forming two 33x8 1/2-inch rectangles. Brush each dough rectangle lightly with melted butter, then sprinkle each evenly with 1 tablespoon sugar and 1 tablespoon dried breadcrumbs. Starting 1 inch in from 1 short end of dough, spoon filling crosswise atop each dough rectangle in 1 1/2-inch-wide log, leaving 1-inch plain border on long sides of both rectangles. Starting at edge of cloth closest to filling and using cloth as aid, lift edge of cloth and start rolling up strudel dough (not cloth) over filling, enclosing filling completely and forming 2 strudels. Tuck in short ends of dough and pinch to seal. Transfer strudels to prepared baking sheet. Brush strudels all over with melted butter. Chill at least 1 hour and up to 6 hours.
- Position rack in bottom third of oven and preheat to 375°F. Bake strudels until golden brown, about 40 minutes. Cool strudels on baking sheet 30 minutes.
- Cut strudels crosswise into 1-inch-thick slices. Serve warm or at room temperature.
- Test-Kitchen Tip:
- Although only half of the strudel dough is used in this recipe, you'll need to make a full batch of the dough to achieve the best texture. The remaining dough half can be stored airtight in the freezer for up to one month.
MULLED PEARS WITH ROQUEFORT DRESSING
Pear, blue cheese and toasted nuts is a combination made in heaven
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 25m
Number Of Ingredients 10
Steps:
- Put the pears in a pan large enough to fit them in a single layer on the base. Pour over the wine and 300ml water, sprinkle over the sugar, then add the cinnamon stick. Put a small saucepan lid on top so the pears stay submerged under the liquid, then simmer for 10 mins until tender, but not mushy. Cool in the liquid, then chill until ready to eat. Can be made the previous day.
- Make the dressings. First, mix the vinegar and oil with seasoning in a bowl. Make the Roquefort dressing by slowly warming the cheese in a pan with the crème fraîche.
- Toast the pecans in a dry pan, then set aside. Take the pears from their poaching liquid, slice them three-quarters of the way up from the base toward the stalk end, then fan out on plates. Toss the watercress in the vinegar and oil dressing, pile onto the plates, then sprinkle over the nuts. Pour the warm Roquefort dressing around the pears or serve in shot glasses or mini jugs on the plates for guests to pour themselves.
Nutrition Facts : Calories 275 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.75 milligram of sodium
ROQUEFORT PEAR SALAD
Guests at a barbecue we hosted one summer brought this cool, refreshing salad. Now it's a mainstay at many of our gatherings year-round. The mingling of zesty tastes and textures instantly wakes up the taste buds. -Sherry Duval, Baltimore, Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the salad greens, pears, onions, cheese and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad; toss to coat.
Nutrition Facts : Calories 171 calories, Fat 12g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 303mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
PEAR, CHOCOLATE & MARZIPAN STRUDEL
Prepare ahead and freeze this rich filo pastry pud, then cook from frozen for the perfect fuss-free seasonal dessert
Provided by Good Food team
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Melt a knob of butter in a large frying pan, add the pears and 1 tbsp sugar, and cook for 5 mins. Tip into a bowl and leave to cool. Then add the Disaronno (if using), biscuits, cinnamon, chocolate, marzipan, and 2 tbsp sugar and mix well.
- Line a tray with baking parchment. Lay a sheet of filo on it, brush with melted butter and sprinkle with a little sugar. Top with a second sheet of filo and keep going until you've used all the pastry. Pile the filling down one of the long sides of the pastry, then roll it up to form a sausage. Make sure it is seam-side down, then tuck the ends under tightly. Roll up in the parchment, wrap tightly in foil and freeze.
- Heat oven to 200C/180C fan/gas 6. Put a tray in the oven to heat. Unwrap the strudel and place, seam-side down and still on its parchment, onto the tray. Brush with melted butter and sprinkle over 1 tbsp sugar. Bake for 35-40 mins, or until golden and crisp. Leave to cool for 10 mins, then dust with icing sugar.
Nutrition Facts : Calories 521 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 47 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
ROQUEFORT TOASTS WITH PEPPERED PEARS
Peppering the pears gives the whole thing a little bit of attitude without being overpowering
Provided by Jane Hornby
Categories Canapes, Starter
Time 25m
Number Of Ingredients 11
Steps:
- Heat a griddle pan until very hot, brush or toss the pears with a little oil, sprinkle with the crushed pepper, then griddle for 1-2 mins on each side until nicely striped.
- Put the cheese into a mixing bowl, break it up a little with a wooden spoon, then beat it until almost smooth. Very softly whip the cream in a small bowl, then fold into the cheese and spoon into 2 small ramekins or pots.
- Whisk the dressing ingredients together with some seasoning, turn the leaves in the dressing a few times to coat, then serve with the toasted sourdough, griddled pears and the cheese.
Nutrition Facts : Calories 644 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.65 milligram of sodium
ROQUEFORT-AND-PEAR EGGNOG
This fascinating recipe came to The Times in a 2007 article by Amanda Hesser about eggnog, specifically the Craig Claiborne version of the classic Christmas punch which Ms. Hesser said "sweeps the field." She asked Eben Freeman, the head bartender at Tailor in SoHo, to come up with his own interpretation of Claiborne's 1958 concoction. "Freeman is a man who isn't shy about using ingredients like bell peppers in his cocktails, infusing gin with hops and making drinks like 'the Waylon,' which involves blending bourbon with smoked Coca-Cola; he took to the eggnog with the enthusiasm of a dog unleashed in the park." What he landed on was this: a savory-sweet mousse in which he infused the cream with Roquefort and scented the nog with poire William, a pear eau de vie. Serve it as a cheese course with a spoon. There's no sipping this stuff.
Provided by Amanda Hesser
Categories cocktails
Time P2DT3h
Yield 10 servings
Number Of Ingredients 6
Steps:
- One to two days before making the eggnog, combine the cheese and cream in a container and refrigerate for 36 to 48 hours.
- In a mixer fitted with a whisk, combine the egg yolks, sugar and poire William. Beat until pale yellow and emulsified. Chill for 2 hours. Line a sieve with cheesecloth, and strain the cream-and-cheese mixture.
- Whip the cream to stiff peaks, then fold into the egg-yolk mixture. Beat the egg whites until fluffy, then add the salt and continue beating to stiff peaks. Fold into the cream mixture. Chill for 1 hour. Serve in small cups with a spoon.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 13 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 187 milligrams, Sugar 2 grams, TransFat 0 grams
More about "roquefort and pear strudel recipes"
EASY CINNAMON PEAR STRUDEL WITH VANILLA GLAZE- CARLSBAD …
From carlsbadcravings.com
Reviews 26Servings 4Cuisine AustrianCategory Dessert
- Melt 2 tablespoons butter over medium heat in a large skillet. Add pears, brown sugar, lemon juice, cinnamon, nutmeg and cook 8 to 10 minutes or until pears are very tender and almost all liquid is evaporated, stirring occasionally. Spread mixture on small rimmed baking pan or large plate and refrigerate for 15 minutes to cool (this can be done up to 2 days in advance).
- Preheat oven to 400 degrees. Line your counter with parchment paper to create a work surface for the phyllo. Melt remaining 2 tablespoons butter in the microwave.
- To create one large surface of phyllo, place a stack of 4 phyllo sheets on the parchment paper. Make a second stack of 4 more phyllo sheets and place it next to the long edge of the first stack, overlapping the the first stack by about an inch.
- Mound the cooled pear filling along one of the long sides of phyllo dough. Roll up like a jelly roll and transfer the parchment with strudel to a rimmed baking pan.
ROQUEFORT AND PEAR STRUDEL RECIPE | BON APPéTIT
From bonappetit.com
Servings 8Author Josie Le Balch
PEAR AND ROQUEFORT TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PEAR STRUDEL - BAKERY QUALITY, AT HOME! - FOXES LOVE …
From foxeslovelemons.com
PEAR AND BLUE CHEESE STRUDEL - A SPICY PERSPECTIVE
From aspicyperspective.com
ROQUEFORT CHEESE AND APPLE STRUDEL WITH SPICED PICKLED …
From deliaonline.com
Cuisine GeneralServings 6
WARM ROQUEFORT CHEESECAKE WITH PEARS IN BALSAMIC VINAIGRETTE
From deliaonline.com
ROQUEFORT AND PEAR STRUDEL | BON APPéTIT
From bonappetit.com
ROQUEFORT PEAR SALAD - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
ROQUEFORT AND PEAR STRUDEL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROQUEFORT AND PEAR STRUDEL | EPICURIOUS.COM
From kulinarian.com
ROQUEFORT AND PEAR STRUDEL | RECIPE | RECIPES, STRUDEL RECIPES, BLUE ...
From pinterest.ca
ROQUEFORT SALAD WITH PEARS, CHICORY AND WALNUT OIL RECIPE
From bbc.co.uk
PEAR STRUDEL | MRFOOD.COM
From mrfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love