PEAR MUSHROOM STRUDELS
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
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 strudels (12 slices each).
Number Of Ingredients 11
Steps:
- In a large skillet, cook mushrooms and onion in 2 tablespoons butter until tender. Stir in pears; cook 3 minutes longer. Remove from the heat; stir in the Gruyere, almonds, mustard, salt and pepper. Cool to room temperature., Melt remaining butter. Place 1 sheet of phyllo dough on a work surface; brush evenly with 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 plastic wrap and 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 at 375° for 16-20 minutes or until golden brown. Cool for 5 minutes. Cut each strudel into 12 slices.
Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 134mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
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Deedee
[email protected]These strudels are perfect for a light lunch or dinner.
Sharmake Muxumed
[email protected]I love the flaky pastry and the sweet and savory filling.
Mritunjoy Mk (Kumar Green)
[email protected]These strudels are a great way to use up leftover pears and mushrooms.
Karen Kaseke
[email protected]Overall, I thought these strudels were a good recipe. They're a bit time-consuming to make, but they're worth the effort. I would definitely make them again.
Meer Badshah
[email protected]I had some trouble getting the strudels to brown evenly. I think I would bake them at a lower temperature next time.
iryn joo
[email protected]The strudels were a bit too sweet for my taste. I would reduce the amount of sugar in the filling next time.
Zidii Boy495
[email protected]I found the strudels to be a bit dry. I think I would add a little bit of butter or oil to the filling next time.
Jemma Eden
[email protected]These strudels are a bit time-consuming to make, but they're worth the effort. They're so delicious and unique.
Komuhangi Agnes
[email protected]I wasn't sure how I would feel about the combination of pears and mushrooms, but I was pleasantly surprised. The flavors work really well together.
Caromatic Nakx
[email protected]I love the flaky pastry and the sweet and savory filling. These strudels are perfect for a light lunch or dinner.
Noorullah Tiktok
[email protected]These strudels are a great way to use up leftover pears and mushrooms. They're also a great make-ahead meal, as they can be assembled ahead of time and then baked just before serving.
Naina Kh
[email protected]Amazing! I made these strudels for a dinner party and they were a huge hit. The combination of pears and mushrooms is unexpected but delicious, and the strudels are so easy to make. I will definitely be making these again.