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Gorgonzola and Pear Strudel More Recipes Like This


Ingredients: Metric Units
1 pound frozen puff pastry
2 stalks celery, diced
2 young leeks, washed well and finely sliced
2 firm pears or apples, finely diced
1/4 lb. mozzarella, cut in 1/2 inch cubes
6 scallions, finely sliced
3 oz. chopped walnut or pecans
3 Tbsp. chopped Italian (flat leaf) parsley or reg. parsley
1 Tbsp. or so dry bread crumbs, seasoned or plain
2 cloves garlic, finely chopped
6 oz. gorgonzola, cut into 1/2 inch cubes
Up to 1 stick of butter, melted
Salt and pepper to taste
1 egg mixed with a Tbsp. oof heavy cream for glaze
Directions:
Shamelessly stolen from the Feb. 8, 1998 issue (weekly) of Northeast, the Food Section by Karen Mamone.

Make the filling:
Melt half the butter in a frying pan and saute' the garlic, celery and leeks until just starting to brown at the edges. Set aside in a large bowl to cool.
Mix together the pears, mozzarella, scallions, nuts and parsley, bread crumbs and gorgonzola and add to the cooled sauteed vegetables. Add some of the remaining butter, melted to just moisten. It should be fairly dry. Season to taste with salt and pepper.

Thaw the pastry and divide it in half. Roll one piece into a rectangle to fit a 12 inch by 16 inch baking sheet. Spread the filling evenly over the top. Roll the remaining pastry to the same size and place over filling. Brush the seams with cold water. Trim the edges and press together with the tines of a fork like a pie. Make leaves or other shapes with leftover pastry and decorate the top.

Preheat oven to 400 degrees Farenheit. Brush top with egg and cream and cut a few slits in just the top layer or pastry. Bake until brown and puffy, about 20 mins. Cool slightly and cut into slices to serve. Makes about 24 slices. Enjoy! -Diana
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