Grafton Cheddar & Pear Baked in Phyllo
A healthy meal for the springtime!
1/2 lbs butter
one leek (white part only) fine dice
2 Bosc pear (peeled, halved, cored and medium dice)
3/4 cup cheddar cheese
3t whole grain Dijon mustard
2 sheets of Athens Ready to Go Fillo Dough
- Melt 2t butter in medium sauté pan over medium heat. Add leeks and sauté for 5 minutes. Add pears and sauté for 3 minutes. Transfer to medium bowl and stir in cheese, mustard, and salt. Let cool slightly.
- Place phyllo dough on work surface. Place pear mixture in log along short end of phyllo, leaving a one- inch border at each end of pear mixture. Fold in sides and roll up tightly into a log. Brush all over with butter. Transfer to a baking sheet
- Bake in preheated 375 F oven for 15-20 minutes. Transfer strudel to cutting board and cut in diagonal pieces.