Description
A mixture of pears, Gorgonzola cheese and hazelnuts is nestled between sheets of flaky phyllo with this roll-up recipe.
Ingredients
- 2 ripe pears (about 2 cups), peeled, cored and 1/2-inch dice
- 4 ounces Gorgonzola cheese, crumbled
- 1/3 cup hazelnuts (or walnuts), finely chopped
- 2 tablespoons sweet dessert wine (or pear brandy)
- 2 tablespoons brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
Directions
Thaw one roll of phyllo, following instructions on package. Preheat oven to 350°F.
In a large bowl, combine pears, cheese, hazelnuts, sweet wine and brown sugar, mixing well.
In a small bowl , combine melted butter with olive oil.
Unroll and cover phyllo with plastic wrap, then a damp towel to prevent drying out. Layer 4 phyllo sheets, brushing each with the butter-oil mixture. Using a pizza cutter or sharp knife, cut crosswise into 3 even strips.
Place about 2 tablespoons of filling at one end of each phyllo strip, leaving 1″ from end and 1/2″ from each side free of any filling. Fold phyllo up over the filling to form a roll. Fold side edges in to enclose the sides. Roll up to the end of phyllo strip. Brush outside of roll with butter-oil mixture. Repeat process 5 times to make 15 rolls.
Bake seam side down, at least 1″ apart, on ungreased cookie sheet or baking pan in preheated oven for 15-20 minutes or until golden brown. Serve warm.
Tips
Optional, sprinkle with confectioners sugar when serving.
