Roquefort and Pear Strudel

Name: Roquefort and Pear Strudel
Yield: 8 Servings
Ingredients: 2 cups all purpose flour plus additional for dusting; 3/4 cup warm water (105°F to 115°F); 1/4 cup vegetable oil; 1/2 teaspoon salt; 1 1/2 teaspoons unsalted butter plus 1/4 cup (1/2 stick) unsalted butter, melted; 1 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 pecans; 1 tablespoon all purpose flour; 1 1/2 teaspoons fresh lemon juice; 2 tablespoons sugar; 2 tablespoons plain dried breadcrumbs

By Josie Le BalchPhotography by Nigel Cox

December 14, 2008

Image may contain Food Meal Dish Pork and Plant

Recipe notes