PEAR, ONION AND DRY JACK CHEESE STRUDELS

By gaster16

Ingredients

• 3/4 stick unsalted butter
• 1 onion chopped
• 1 Bosc pear peeled halved, cored sliced
• 3/4 cup packed grated dry jack cheese or 1/2 cup grated parmesan cheese
• 1/4 cup grated sharp white cheddar cheese
• 3 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 4 phyllo dough sheets thawed

Preparation

Step 1

Melt 2 tablespoons butter in medium skillet over medium heat. Add onion and saute until brown about 7 minutes. Add pear and saute 3 minutes. Transfer pear mixture to medium bowl. Cool slightly, stir in cheese, mustard and salt. Melt remaining 4 tablespoons butter in saucepan over medium heat. Place 1 sheet on work surface (cover remaining dough with plastic wrap and damp kitchen towel. Brush with melted butter. Top with second sheet. Brush with melted butter. Arrange half of pear mixture in log along 1 short end of dough, leaving 1” border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush all over with butter. Transfer to large baking sheet. Repeat with remaining phyllo, butter and pear mixture. Preheat oven to 375 degrees. Bake strudel until golden brown about 18 minutes. Cool 5 minutes. Cut on diagonal into 12 pieces. Repeat with remaining strudel.