butter, divided (1/2 cup/125 mL at room temperature, 1/4 cup/60 mL melted)
crumbled blue cheese
finely grated orange zest
diced, unpeeled Bosc pear
roughly chopped fresh thyme leaves
frozen phyllo pastry sheets, thawed in refrigerator
plain dry bread crumbs
Preheat oven to 400°F (200°C). In large bowl, beat together room temperature butter, sugar, egg yolk and sour cream until smooth. Stir in cheese, orange zest, pear and thyme. Beat egg white until stiff peaks form. Fold into mixture.
Place 1 sheet of phyllo on a damp tea towel. Cover remaining phyllo with a damp cloth. Brush phyllo with some of the melted butter; sprinkle with 2 tsp (10 mL) bread crumbs. Layer remaining phyllo sheets on top, brushing each with butter and sprinkling with bread crumbs. About 2 inches (5 cm) from one long edge of phyllo, spoon cheese mixture lengthwise in a 3-inch (8 cm) wide strip. Leave 2 inches (5 cm) empty on each end. Fold long edge over filling, roll to create a log, folding in ends as you roll. Place seam side down on a parchment paper-lined baking sheet. Brush with butter.
Bake until golden and crisp, 30 to 35 min. Transfer to rack or serving platter. Just before serving, dust with icing sugar.
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