Brie, Pear and Onion Strudel on a Bed of Greens

Author: Canadian Living

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.

  • Portion size 8 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion sliced
  • 1 teaspoon granulated sugar
  • 1/4 cup chopped walnuts toasted
  • 2 tablespoons chopped dried cranberries
  • 1/2 pkg (397 g pkg) puff pastry thawed
  • 2 teaspoons Dijon mustard
  • 4 oz Brie cheese thinly sliced
  • 1 pear peeled, cored and thinly sliced
  • 1 egg beaten
Salad:
  • 6 cups torn frisee lettuce
  • 2 cups torn radicchio lettuce
  • 3 tablespoons walnut oil
  • 3 tablespoons extra virgin olive oil
  • 4 teaspoons cider vinegar
  • 1/4 teaspoon granulated sugar
  • 1 pinch salt
  • 1 pinch pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 196 mg
  • Protein 7 g
  • Calories 314.0
  • Total fat 24 g
  • Cholesterol 42 mg
  • Saturated fat 5 g
  • Total carbohydrate 19 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Brie, Pear and Onion Strudel on a Bed of Greens

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