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Pear Mushroom Strudels

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
24 ServingsPrep: 45 min. Bake: 20 min.

Ingredients

  • 1 cup finely chopped mushrooms
  • 1 small onion, finely chopped
  • 1/2 cup butter, divided
  • 2 small pears, peeled and thinly sliced
  • 3/4 cup shredded Gruyere or Swiss cheese
  • 1/3 cup sliced almonds
  • 1 tablespoon stone-ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 sheets phyllo dough (14 inches x 9 inches)
  • 1/3 cup grated Parmesan cheese

Directions

  • 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 one sheet of phyllo dough on a work
  • surface; brush evenly with butter. Sprinkle with 1-1/2 teaspoons
  • Parmesan cheese. Layer with four 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 of the pear mixture in a 2-in.-wide strip along a short
© Taste of Home 2013

2 of 2

Pear Mushroom Strudels (continued)

Directions (continued)

  • side of dough. Roll up jelly-roll style, starting with the pear
  • side; pinch seams to seal. Brush with butter. Transfer to a
  • parchment paper-lined 15-in. x 10-in. x 1-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.
  • Yield: 2 strudels (12 slices each).
Nutrition Facts: 1 slice equals equals 83 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 134 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013