Roquefort and Pear Strudel
Roquefort and Pear Strudel Recipe Ingredientsdough2 cups all purpose flour plus additional for dusting3/4 cup warm water (105°F to 115°F)filling1 1/2 teaspoons unsalted butter plus 1/4 cup (1/2 stick) unsalted butter, melted1 1/2 pounds firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch cubes (about 3 1/2 cups)6 ounces Roquefort cheese, crumbled (about 1 1/3 cups)1/2 cup chopped toasted pecans1 tablespoon all purpose flour1 1/2 teaspoons fresh lemon juice2 tablespoons plain dried breadcrumbsRecipe PreparationdoughCombine 2 cups flour, 3/4 cup warm water, oil, and 1/2 teaspoon salt in large bowl of stand mixer fitted with paddle attachment.
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