Name: Roquefort and Pear Strudel
Yield: Makes 8 servings
Ingredients: 2 cups all purpose flour plus additional for dusting; 3/4 cup warm water (105°F to 115°F); 1/4 cup vegetable oil; 1/2 teaspoon salt; 1 1/2 teaspoons unsalted butter plus 1/4 cup (1/2 stick) unsalted butter, melted; 1 1/2 pounds firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch cubes (about 3 1/2 cups); 6 ounces Roquefort cheese, crumbled (about 1 1/3 cups); 1/2 cup chopped toasted pecans; 1 tablespoon all purpose flour; 1 1/2 teaspoons fresh lemon juice; 2 tablespoons sugar; 2 tablespoons plain dried breadcrumbs

Roquefort and Pear StrudelNigel Cox

In this satisfying first course, the sweet-savory filling is wrapped up in a delicious homemade strudel dough. Keep in mind that the dough needs to chill overnight, so start this recipe one day ahead. Serve slices of the strudel alongside the watercress salad .

What to drink:

With the strudel and salad, pour a slightly acidic white with a touch of sweetness. Try the Domaine Pichot 2007 "Domaine Le Peu de la Moriette" Vouvray ($16), a Chenin Blanc from Frances Loire Valley.

Recipe notes

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