| 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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