Roquefort and Pear Strudel

Ingredients

• 1 tablespoon flour 
• 1.5 pounds bosc pear firm cored ripe peeled halved cut into 1/3-inch cubes ( 3 1/2 cups)
• 2 tablespoons breadcrumbs dried plain
• 1.5 teaspoons butter unsalted melted
• 1.5 teaspoons juice of lemon fresh
• 0.5 cup pecans toasted chopped
• 1.3 cups roquefort cheese crumbled
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 0.3 cup vegetable oil 
• 0.8 cup water (105°F to 115°F)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• stand mixer
• rolling pin

Directions

1. Combine 2 cups flour, 3/4 cupwarm water, oil, and 1/2 teaspoon saltin large bowl of stand mixer fitted withpaddle attachment.
2. Mix on medium speed3 minutes (dough will be sticky).
3. Removestrudel dough from bowl and divide inhalf. Form each dough half into ball; wrapeach in plastic. Refrigerate 1 dough ballovernight for strudel; freeze second doughball for another use.
4. Melt 1 1/2 teaspoons butterin heavy large skillet over high heat.
5. Addpears and sauté until soft, about 4 minutes.Strain pear mixture, discarding juices, thentransfer pears to rimmed baking sheet,spacing apart; cool completely.
6. Transfercooled pears to large bowl. DO AHEAD: Canbe made 1 day ahead. Cover and chill.
7. Add cheese, pecans, flour, and lemonjuice to pears and toss gently to combine.
8. Place 36x24-inch cotton cloth or cleancotton tablecloth on large work surface;secure all 4 corners to work surface withtape to keep in place. Dust cloth lightlywith flour. Unwrap refrigerated strudeldough and place in center of prepared cloth;sprinkle lightly with flour. Using rolling pin,roll out dough as thinly as possible withouttearing, dusting dough lightly with flour asneeded to prevent sticking.
9. Line rimmed baking sheet withparchment paper. Slide hands under centerof dough and gently pull with palms (notfingers) toward edges, being careful not totear dough and stretching to thin rectangle.Gently pull dough edges with flouredfingertips to form 34x18-inch rectangle.Using sharp knife, trim edges to form33x17-inch rectangle.
10. Cut dough rectanglelengthwise in half, forming two 33x8 1/2-inchrectangles.
11. Brush each dough rectanglelightly with melted butter, then sprinkleeach evenly with 1 tablespoon sugarand 1 tablespoon dried breadcrumbs.Starting 1 inch in from 1 short end of dough,spoon filling crosswise atop each doughrectangle in 1 1/2-inch-wide log, leaving1-inch plain border on long sides of bothrectangles. Starting at edge of cloth closestto filling and using cloth as aid, lift edgeof cloth and start rolling up strudel dough(not cloth) over filling, enclosing fillingcompletely and forming 2 strudels. Tuckin short ends of dough and pinch to seal.
12. Transfer strudels to prepared baking sheet.
13. Brush strudels all over with melted butter.Chill at least 1 hour and up to 6 hours.
14. Position rack in bottom third of ovenand preheat to 375°F.
15. Bake strudels untilgolden brown, about 40 minutes. Coolstrudels on baking sheet 30 minutes.
16. Cut strudels crosswise into 1-inch-thickslices.
17. Serve warm or at room temperature.
18. Although onlyhalf of the strudel dough is used in thisrecipe, you'll need to make a full batch ofthe dough to achieve the best texture. Theremaining dough half can be stored airtightin the freezer for up to one month.
19. With the strudeland salad, pour a slightly acidic white witha touch of sweetness. Try the Domaine
20. Pichot 2007 "Domaine Le Peu de laMoriette" Vouvray ($16), a Chenin Blancfrom France’s Loire Valley.