Brie, Pear and Onion Strudel on a Bed of Greens
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 314 |
| pro | 7 g |
| total fat | 24 g |
| sat. fat | 5 g |
| carb | 19 g |
| fibre | 2 g |
| chol | 42 mg |
| sodium | 196 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 9% |
| vit A | 12% |
| vit C | 8% |
| folate | 40% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
1 onion, sliced
1 tsp (5 mL) granulated sugar
1/4 cup (50 mL) chopped walnuts, toasted
2 tbsp (25 mL) chopped dried cranberries
Half pkg (397 g pkg) frozen puff pastry, thawed
2 tsp (10 mL) dijon mustard
4 oz (125 g) brie cheese, thinly sliced
1 pear, peeled, cored and thinly sliced
1 egg, beaten
Salad:
6 cups (1.5L) torn frisee lettuce
2 cups (500 mL) torn radicchio lettuce
3 tbsp (50 ml) walnut oil or extra-virgin olive oil
4 tsp (20 mL) cider vinegar
1/4 tsp (1 mL) granulated sugar
Pinch each salt and pepper
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
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Substitution: You can replace the fris?lettuce with Bibb lettuce, tender curly endive or another favourite green.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Vegetables; Fruits; Nuts; Cheese/Other Dairy; Bake; Thanksgiving; Entertaining;
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