| 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 | T | Chopped toasted walnuts, for |
| garnish | ||
| 1/4 | c | Maytag blue cheese, plus |
| 1 | T | 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 - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-20-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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