5 pears Medium pears, peeled and thinly sliced
2 tbsp (30 mL) Brown sugar (I didn't use the brown sugar, I like my stuff more savoury)
¼ tsp (1 mL) Allspice (I used cinnamon, cloves, ginger, and nutmeg)
¼ cup (50 mL) Currents or seedless raisins
¼ cup (50 mL) Rosenborg-Castello® Blue Cheese with Pear
1 package of filo pastry
½ cup (125 mL)Butter, melted
Icing sugar for garnish
Place pears in a large bowl, add brown sugar, allspice, currants or raisins, hazelnuts and blue cheese; stir gently to combine.
Remove filo pastry from package and cover with a damp cloth (prevent during while assembling the strudel). Place one sheet of filo pasty on a dry kitchen towel, brush sheet with melted butter; stack second sheet evenly over top and repeat process until all filo sheets are used. Brush last top sheet with melted butter and pour pear mixture onto pastry leaving a 2” (5 cm) edge on three sides and a 3” (7 cm) edge at one end. Using the kitchen towel as a guide, roll the pastry tightly into a log tucking in ends as you roll.
Carefully place on a lightly greased cookie sheet. Brush with remaining butter and score top of strudel lightly. Bake for 60 minutes in a 350 degree oven.
Note: I found that my pastry was really done on the outside and not totally done on the inside. Next time I would not use the whole packet maybe 1/2 - 3/4s.
Note 2: Just talked to my Mom, she said to use only 6-7 pieces. Also you can put bread crumbs between each layer to make it more flakey.