| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Essnce06 | 4 | servings | |
INGREDIENTS
| 1 | Squeeze Lemon juice | |
| 1/2 | c | Diced pears |
| 1/4 | c | Toasted walnuts; chopped – plus |
| 1 | tb | Chopped toasted walnuts; for garnish |
| 1/4 | c | Maytag blue cheese; plus |
| 1 | tb | Maytag blue cheese; for garnish |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 4 | Phyllo dough sheets | |
| 1/4 | c | Butter; melted |
| 1/2 | c | Pear puree; for sauce |
INSTRUCTIONS
Preheat oven to 350 degrees. As you cut them, squeeze a little lemon juice over pears to prevent browning. Combine pears, walnuts and blue cheese; season to taste with salt and pepper. Lay out phyllo sheet and fold in thirds like a letter, lengthwise; brush surface with melted butter. Mound 1/4 of cheese filling at base of folded phyllo sheet and roll up like an eggroll, pinching ends closed to prevent filling from leaking. Brush top with butter and transfer to a baking sheet. Repeat with remaining phyllo and filling. Bake 12 minutes, until golden and lightly crisped. Serve sprinkled with extra walnuts and blue cheese, with a spoonful of pear puree. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-092 broadcast 01-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 03-20-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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