Brie, Pear and Onion Strudel on a Bed of Greens

By The Canadian Living Test Kitchen

21 people added this to their Recipe Box

Brie, Pear and Onion Strudel on a Bed of Greens

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	314314 cal
pro	7 g7g pro
total fat	24 g24g total fat
sat. fat	5 g5g sat. fat
carb	19 g19g carb
fibre	2 g2g fibre
chol	42 mg42mg chol
sodium	196 mg196mg sodium
% RDI:	-
calcium	66 calcium
iron	99 iron
vit A	1212 vit A
vit C	88 vit C
folate	4040 folate

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Freshly harvested pears are always the juiciest and most fragrant, and they marry well with cheese, especially rich, creamy Brie. Add puff pastry and the perfect trio provides a delicious opener for Thanksgiving dinner — or any fall party.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , sliced1 1oniononions, sliced
1 tsp granulated sugar 1 1tsp tspgranulated sugar
1/4 cup chopped walnuts , toasted1/4 1/4cup cupchopped walnuts, toasted
2 tbsp chopped dried cranberries 2 2tbsp tbspchopped dried cranberrydried cranberries
1/2 1/2pkg (397 g pkg) pkg (397 g pkg)frozen puff pastry, thawed
2 tsp Dijon mustard 2 2tsp tspDijon mustard
4 oz Brie cheese , thinly sliced4 4oz ozBrie cheese, thinly sliced
1 1pearpears, peeled, cored and thinly sliced
1 egg , beaten1 1eggeggs, beaten
Salad:
6 cups torn frisee lettuce 6 6cups cupstorn frisee lettuce
2 cups torn radicchio lettuce 2 2cups cupstorn radicchio lettuce
3 tbsp walnut oil 3 3tbsp tbspwalnut oil or extra virgin olive oil
4 tsp cider vinegar 4 4tsp tspcider vinegar
1/4 tsp granulated sugar 1/4 1/4tsp tspgranulated sugar
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper

Preparation

In large skillet, heat oil over medium heat; cook onion and sugar, stirring occasionally, until onion is golden and softened, about 20 minutes. Stir in walnuts and cranberries. Set aside.

On lightly floured surface, roll out puff pastry into 12- x 9-inch (30 x 23 cm) rectangle; spread mustard lengthwise along middle third of pastry. Spoon onion mixture over mustard; top with cheese and pear.

Starting at corner of 1 long edge of pastry, make diagonal cuts, 1 inch (2.5 cm) apart, almost to filling. Repeat on other side in opposite direction. Alternating strips from side to side, fold over filling to resemble braid, brushing each strip with some of the egg to secure. Brush top with remaining egg. Transfer to parchment paper-lined baking sheet.

Bake in 450°F (230°C) oven for about 25 minutes or until pastry is golden and pear is tender. Let cool slightly. (Make-ahead: Cover loosely with foil and let stand at room temperature for up to 4 hours; reheat to serve.) Cut into 8 slices.

Salad: Meanwhile, in large bowl, toss frisee with radicchio lettuce. Whisk together oil, vinegar, sugar, salt and pepper; pour over greens and toss to coat. Divide among 8 plates; top each with strudel.

Additional information :

Substitution: You can replace the frisee lettuce with Bibb lettuce, tender curly endive or another favourite green.