This recipe offers a new spin on classic strudel pastries by pairing fruit with crumbled blue cheese and crystalized ginger.

Yield: Makes 2.



  • 1 tbsp butter
  • 2 firm ripe pears, peeled, cored and chopped
  • 1 cup chopped peeled Granny Smith apple
  • 1 1/3 cups crumbled blue cheese
  • 1/2 cup chopped toasted walnuts
  • 1 tbsp finely chopped crystallized ginger
  • 1 tbsp flour
  • 2 tsp fresh lemon juice
  • 2 tbsp fine dry bread crumbs
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1/4 cup butter, melted
  • 1/4 cup oil
  • 6 sheets phyllo pastry


  1. Preheat oven to 375ºF. Line a large rimmed baking sheet with parchment paper.
  2. Melt 1 tbsp (15 mL) butter in a large frypan over medium heat. Add pears and apple; saute until softened, about 4 minutes. Cool completely. Transfer pear mixture to a bowl. Add cheese, walnuts, ginger, flour and lemon juice. Stir gently just until combined; set aside.
  3. Combine bread crumbs, sugar and cinnamon in a small bowl.
  4. Combine melted butter and oil in a separate small bowl.
  5. To prepare one strudel, brush top of one phyllo sheet with some of the melted butter mixture; sprinkle lightly with some of the bread crumb mixture. Lay a second phyllo sheet on top; brush with some of the melted butter mixture and sprinkle with some of the bread crumb mixture. Lay a third phyllo sheet on top; brush with some of the melted butter mixture. Spoon half of pear mixture lengthwise down one side of layered phyllo, leaving a 2 inch border of phyllo uncovered along long edge and on sides. Fold sides and long edge border up over pear mixture. Starting at long edge, roll up phyllo and pear mixture jelly-roll fashion into a log. Brush seam with some of the melted butter mixture. Prepare a second strudel by repeating procedure with remaining phyllo pastry, melted butter mixture, remaining bread crumb mixture and remaining pear mixture.
  6. Place strudels, seam side down, on prepared pan, leaving a 1 inch space between strudels. Brush tops of strudels with remaining melted butter mixture. Cut vents in tops to allow steam to escape.
  7. Bake for 35 - 40 minutes or until golden brown. Cool in pan on a rack for 30 minutes. Cut crosswise into 1 inch thick slices.
Nutritional analysis per serving:

530 calories, 31.5 g fat, 53.6 g protein, 6.3 g carbohydrate, 1.7 g fibre, 991 mg sodium