Blue Cheese and Pecan Strudel

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 8

This dessert is made with the thinnest sheets of filo dough. Store-bought filo dough not only saves you the hassle of kneading the dough, but also gives the pastry a delicious layered texture that's unlike even puff pastry. Prepare some clarified butter for brushing each filo sheet. It's easy to make your own by heating butter in a saucepan and skimming off any foam or sediment. This clarified butter will make the layers of filo dough fluffier and prevent them from becoming soggy. For the filling, combine blue and cream cheese and add pecans. Roll the filling into the dough and bake the resulting roll until golden brown. Then cut into slices, arrange on a platter, and serve as an appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 sheets frozen phyllo dough, thawed
110 g butter
Protein of 1 large egg
120 g of cream cheese, room temperature
60 g Roquefort or other blue cheese, crumbled (about 0.5 cup)
0.5 cups chopped pecans in sugar coating
1/4 cup breadcrumbs
Honey to drizzle

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: filo dough, cream cheese, blue cheese, pecans, ghee, honey

Cooking the dish according to the recipe:

Prepare gheeMelt the butter in a small saucepan over medium-low heat and heat until it stops foaming. Remove from heat and let cool. Skim off any white foam from the surface of the butter and discard. Spoon the remaining butter into a bowl, discarding any sediment at the bottom of the pan.
In a medium bowl, whisk the egg white, cream cheese, and 1/4 teaspoon pepper until smooth. Gently fold in the blue cheese and candied pecans with a spatula.

Place 1 sheet of phyllo dough on a large cutting board or work surface, long-side down. (Cover the remaining dough with a slightly damp towel to prevent it from drying out.) Brush the dough with a little melted butter. Sprinkle evenly with 2 teaspoons of breadcrumbs. Repeat for 5 more layers (phyllo dough sheet, melted butter, breadcrumbs). Set aside some melted butter to brush the strudel before baking.
Using a spoon, spread the cheese mixture in a strip along the entire length of the dough on your side, leaving a 2.5 cm (1 inch) border. Starting from this edge, roll the dough into a log. Wrap the roll in plastic wrap or cover with a towel and refrigerate until the filling is firm, at least 1 hour.
Position a rack in the lower third of the oven and preheat the oven to 200°C.

Place the strudel seam-side down on a parchment-lined baking sheet. Brush with the remaining melted butter. Season with pepper. Bake, rotating the baking sheet halfway through, until the strudel is golden brown, about 25 minutes.
Cool for 15 minutes, then transfer the strudel to a cutting board and slice. Drizzle the slices lightly with honey and serve warm or at room temperature.

Note

Clarified butter is the best choice for strudel. It's pure butterfat, free of water and milk solids, so it won't make the dough soft..