Cheese Strudels

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Cheese Strudels
6 tbsp. unsalted butter divided
1 ea yellow onion chopped
1 ea Bosc pear peeled, cored and sliced
3/4 cup dry Monterey Jack cheese packed grated
3 tbsp. whole grain Dijon mustard
1/2 tsp. salt
4 sheets phyllo pastry
Prep: 20 minutes Cook: about 18 minutes Makes: 24 servings 
Stand: 5 minutes 
1. Preheat oven to 375°F. Melt 2 tbsp. butter in a heavy medium skillet over medium heat. Add onion and sauté for 7 minutes or until brown.
2. Add pear and sauté for 3 minutes or until brown. Transfer mixture to a separate bowl. Cool slightly. Stir in cheese, mustard and salt. 
3. Melt remaining 4 tbsp. butter in a small saucepan over medium heat. Place 1 phyllo sheet on work surface. Cover remaining phyllo with plastic wrap and damp kitchen towel. Brush phyllo with melted butter. Top with another sheet. Brush with melted butter. 
4. Arrange half of pear mixture in a log along one short end of phyllo. Leave a 1-inch border at each end of the mixture. Fold in sides and roll up tightly into a log.
5. Brush all over with butter. Transfer to a large baking sheet. Repeat with remaining phyllo, butter and pear mixture.
6. Bake strudels for 18 minutes or until golden brown. Cool for 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter and serve.
(Note: Strudels can be made 1 day ahead. Cover and refrigerate.)
Nutritional Information:
60 calories, 2 g protein, 5 g fat, 3 g carbohydrate, >1 g fiber, 12 mg cholesterol, 206 mg sodium


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