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Bon Appétit

Roquefort and Pear Strudel

By Josie Le Balch

3.6

(11)

Image may contain Food Meal and Dish
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 France’s Loire Valley.

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