PEAR MUSHROOM STRUDELS

Pear Mushroom Strudels image

Guests may raise their eyebrows when you tell them the ingredients in this special appetizer. But after one taste, they're raising their hands for the recipe!-Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 2 strudels (12 slices each).

Number Of Ingredients 11

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Ingredients

1 cup finely chopped mushrooms
1 small onion, finely chopped
1/2 cup butter, divided
2 small pears, peeled and thinly sliced
3/4 cup shredded Gruyere or Swiss cheese
1/3 cup sliced almonds
1 tablespoon stone-ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
10 sheets phyllo dough (14 inches x 9 inches)
1/3 cup grated Parmesan cheese

Steps:

In a large skillet, cook mushrooms and onion in 2 tablespoons butter until tender. Stir in pears; cook 3 minutes longer. Remove from the heat; stir in the Gruyere, almonds, mustard, salt and pepper. Cool to room temperature., Melt remaining butter. Place 1 sheet of phyllo dough on a work surface; brush evenly with butter. Sprinkle with 1-1/2 teaspoons Parmesan cheese. Layer with 4 more sheets of phyllo, brushing each sheet with butter and sprinkling with cheese. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.), Spread half the pear mixture in a 2-in.-wide strip along a short side of dough. Roll up jelly-roll style, starting with the pear side; pinch seams to seal. Brush with butter. Transfer to a parchment-lined 15x10x1-in. baking pan. , Repeat with remaining phyllo, butter, Parmesan cheese and pear mixture., Bake at 375° for 16-20 minutes or until golden brown. Cool for 5 minutes. Cut each strudel into 12 slices.

Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 134mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.