| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-20-1998
Recipe by: Emeril Lagasse
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