Roquefort Cheese and Apple Strudel with Spiced Pickled Pears recipe | Delia Smith

Name: Roquefort Cheese and Apple Strudel with Spiced Pickled Pears recipe | Delia Smith
Ingredients: 12 oz (350 g) young leeks weighed after trimming (this will be about 11/2 lb (700g) bought weight); 4 oz (110 g) butter; 10 sheets fresh filo pastry; 1 oz (25 g) white bread, crust removed; 2 medium cloves garlic, peeled; salt and freshly milled black pepper; 8 oz (225 g) prepared weight of celery (reserve the leaves); 1 small Bramley apple; 1 small Cox’s apple; 31/2 oz (100 g) pack of chopped walnuts; 12 spring onions, white parts only, sliced; 6 oz (175 g) Roquefort cheese, cut into 1/2 inch (1 cm) cubes; 1 x 8 oz (220 g) Somerset goat’s cheese, cut into 1/2 inch (1 cm) cubes; 3 tablespoons parsley

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Delia's Roquefort Cheese and Apple Strudel with Spiced Pickled Pears recipe. In this strudel I have used two cheeses: Roquefort, which is a sheep’s cheese, and to go with it is a mild goat’s...

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Ingredients

12 oz (350 g) young leeks weighed after trimming (this will be about 11/2 lb (700g) bought weight)
4 oz (110 g) butter
10 sheets fresh filo pastry
1 oz (25 g) white bread, crust removed
2 medium cloves garlic, peeled
salt and freshly milled black pepper
8 oz (225 g) prepared weight of celery (reserve the leaves)
1 small Bramley apple
1 small Cox’s apple
31/2 oz (100 g) pack of chopped walnuts
12 spring onions, white parts only, sliced
6 oz (175 g) Roquefort cheese, cut into 1/2 inch (1 cm) cubes
1 x 8 oz (220 g) Somerset goat’s cheese, cut into 1/2 inch (1 cm) cubes
3 tablespoons parsley