Gorgonzola, Apple and Toasted Pecan Filo Rolls
- 1 cup pecans, finely chopped
- 1 cup peeled, cored and finely chopped Golden Delicious or other firm cooking apple
- 1/4 lb. Gorgonzola cheese, crumbled
- 2 Tbs. all-purpose flour
- 12 sheets filo dough, thawed in the refrigerator if frozen
- 1/2 cup unsalted butter, melted and cooled
- Freshly ground pepper to taste
In a bowl, combine the apple, cheese and flour and toss to mix well. Place a damp kitchen towel over the stack of filo to prevent the sheets from drying out.
Lay a large sheet of waxed paper on a work surface. Place a filo sheet on top. Using a wide pastry brush, coat with a thin film of the melted butter. Top with a second filo sheet and then a third one, buttering each sheet.
Sprinkle the buttered filo evenly with half of the pecans, then scatter half of the apple-cheese mixture over the nuts, distributing it as evenly as possible. Add a grinding of pepper. Top with 3 more filo sheets, brushing each one evenly with the butter.
Starting from a long side, carefully roll up the filo layers as tightly as possible. Slide the roll onto the prepared baking sheet. Repeat with the remaining ingredients to make a second roll. Using a sharp, thin-bladed knife, cut about three-fourths of the way through the rolls at 1-inch intervals. This will make them easier to cut and serve after they are baked.
Bake until golden, about 25 minutes. Remove from the oven and let cool completely on the baking sheet. Carefully slide the rolls onto a cutting board and finish cutting into pieces.
Arrange the pieces, cut sides up, on a platter. Serve immediately.