Cranberry, Pear, Gorgonzola and Walnut Strudel Rolls

Gorgonzola, pears and walnuts are encased in a crispy phyllo crust to turn the classic trio into an elegant finger food. The cranberries add a contemporary twist, complement the other flavours and add a festive touch. Accompany the gift with a note explaining that strudel can be served warm or at room temperature. 2 semi-ripe but firm pears, peeled, halved, cored and diced 3 oz (90 g) Gorgonzola cheese, crumbled 1/3 cup (75 mL) coarsely chopped walnuts, toasted (Tips follow) ¼ cup (50 mL) dried cranberries 2 tbsp (25 mL) packed brown sugar 2 tbsp (25 mL) pear brandy ¼ tsp (1 mL) chili flakes 1/4cup (50 mL) fresh bread crumbs 1/3 cup (75 mL) melted butter ¼ cup (50 mL) walnut oil 14 sheets phyllo pastry 1. Preheat oven to 375ºF (190ºC). 2. Combine pears, cheese, walnuts, cranberries, brown sugar, pear brandy, chili flakes and bread crumbs in mixing bowl. Mix well. 3. Combine melted butter and oil. Lay one sheet of phyllo on work surface. Brush with butter mixture. Lay another sheet of phyllo on top. Brush with butter mixture. Cut along short side into 3 equal strips, about 12 x 5-inches (30 x 12-cm) each. 4. Place 2 tbsp (25 mL) filling about 1-inch (2.5-cm) up from bottom of long edge of strip. Fold bottom edge of strip up over filling, then fold short edges in about ½- inch (1- cm) to enclose filling. Brush folded edges with butter mixture. Roll up strip tightly. Place seam-side down on ungreased baking sheet. Repeat rolls with remaining filling and phyllo. Brush top and sides with butter mixture. 5. Bake in centre of preheated oven for 10 to 12 minutes or until crisp and golden. Cut in half to serve. Enjoy warm or at room temperature. Tips 1. To toast walnuts, place on ungreased baking sheet and bake in 350°F (180°C) oven for about 7 minutes, stirring occasionally. 2. Rolls can be refrigerated up to 2 days or frozen. 3. Don't be tempted to fill rolls more generously, as the filling will leak out. Makes 16 rolls