Savory Strudel with Pears, Gorgonzola and Walnuts is a simple recipe to prepare, yet incredibly delicious and full of flavor.
This savory pastry is perfect as an appetizer, a light lunch, or for an autumn dinner with friends. The filling requires no pre-cooking, and using ready-made puff pastry makes the preparation quick and stress-free.
The combination of pears and gorgonzola is a true classic in Italian cuisine. With the addition of walnuts, which bring a pleasant crunch, this savory strudel becomes absolutely irresistible.
Inspired by the traditional apple strudel from South Tyrol, this version turns it into a savory twist, highlighting the contrast between the crisp, golden puff pastry and the creamy, flavorful filling.
The creaminess comes not only from the gorgonzola but also from the ricotta and egg mixture, which perfectly binds all the ingredients together. Sweet pears balance the strong taste of gorgonzola, so choose firm, ripe pears that will hold their shape during baking.
Once filled and sealed, simply brush the strudel with egg white and bake. In less than 30 minutes, you’ll have a golden, flaky, and incredibly tasty Italian savory strudel.
Try this unique recipe for Pear and Gorgonzola Strudel with Walnuts – it’s sure to impress everyone at the table!
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Ingredients
Prep Time: 10 Min | Cook Time: 30 Min | Resting Time: 10 Min | Serving: 6
- 1 sheet puff pastry (25x30 cm / 10x12 inch) - thawed if frozen. Make your own with our quick puff pastry recipe!
- 200 g (7 oz) Gorgonzola Dolce
- 150 g (5 oz) ricotta cheese
- 40 g (1.5 oz) walnut halves or pieces (about ⅓ cup)
- 1 large egg
- 1–2 pears (~140 g flesh / 5 oz), firm and not overripe
Instructions
Step 1) – Start by separating the egg yolk from the egg white. Set the white aside, as you will use it later for brushing.
Place the ricotta (well drained of excess liquid) in a medium bowl. Add the egg yolk and stir until you get a smooth, creamy mixture.
Step 2) – Unroll the puff pastry sheet on a lightly floured work surface, keeping it on the parchment paper.
NOTE: Most packaged puff pastry comes with parchment paper included. If not, place the dough on your own sheet of parchment before it softens. This will make it easier to roll, transfer, and bake the strudel.
Spread the ricotta mixture evenly over the puff pastry, leaving about ¾ inch (2 cm) border around the edges.
Distribute the Gorgonzola in small chunks over the ricotta layer.
Step 3) – Sprinkle the coarsely chopped walnuts over the filling.
Peel the pears, remove the core, and slice them. Spread the pear slices evenly across the surface.
Step 4) – Using the parchment paper to help you, roll the strudel tightly from the long side of the rectangle.
Seal both ends well by pinching the dough together so the filling does not leak out during baking.
Step 5) – Transfer the strudel, still on its parchment paper, onto a baking sheet.
Brush the surface with the reserved egg white for a shiny golden crust.
With a sharp knife, score a few shallow diagonal cuts on top to allow steam to escape while baking.
Step 6) – Bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until the strudel is puffed, golden brown, and crisp.
Remove from the oven and let it cool for about 10 minutes before slicing. Serve warm, cut into thick slices.
Storage
You can store leftover savory strudel with gorgonzola, pears, and walnuts in an airtight container in the refrigerator for up to 3 days.
Before serving, reheat it in the oven at 350°F (180°C) for about 10 minutes to restore its crispy texture. Avoid using the microwave, as it may make the puff pastry soggy.
This savory strudel also freezes very well. Once cooled, slice it into portions and wrap each piece in plastic wrap, then place them in a freezer-safe container or bag. You can freeze it for up to 2 months. To reheat, bake the frozen portions directly in the oven without thawing - just add a few extra minutes to the baking time.
More Italian Recipes with Gorgonzola
If you enjoyed this Savory Strudel with Pears, Gorgonzola and Walnuts, you might also like these authentic Italian recipes:
- Risotto with Gorgonzola, Pear and Walnuts – a creamy, elegant risotto where sweet pears perfectly balance the bold flavor of gorgonzola.
- Mini Polenta Cakes with Gorgonzola Cream – mini savory polenta bites topped with a smooth gorgonzola sauce, perfect as an appetizer.
- Grape Bites with Gorgonzola and Pistachios – a quick and original finger food that combines sweet, salty and crunchy in one bite.
Variations and Tips
You can easily customize this savory strudel in many delicious ways:
- Best pears to use – Any variety of pear works, as long as they are sweet and firm. Avoid overripe pears, which may become mushy and lose their shape during baking.
- Cheese alternatives – If you prefer, you can replace gorgonzola with other strong and creamy cheeses that create a nice contrast with the sweetness of the pears, such as Taleggio or Castelmagno.
- Fruit variations – Instead of pears, you can use fresh figs, especially when in season - they pair wonderfully with walnuts and cheese.
- A sweeter touch – For a more pronounced sweet note, drizzle a little honey over the filling before rolling up the strudel.
- Mini strudels – Try making individual portions by cutting the puff pastry into squares and baking them in a muffin tin. These little bundles are perfect as appetizers or party bites.
Recipe Card
Italian Savory Strudel with Pears, Gorgonzola and Walnuts
Ingredients
- 1 sheet puff pastry - 25x30 cm / 10x12 inch - thawed if frozen
- 200 g Gorgonzola Dolce - 7 oz
- 150 g ricotta cheese - 5 oz
- 40 g walnuts - 1.5 oz - halves or pieces (about ⅓ cup)
- 1 large egg
- 1-2 pears - ~140 g flesh / 5 oz - firm and not overripe
Instructions
- Start by separating the egg yolk from the egg white. Set the white aside, as you will use it later for brushing.
- Place the ricotta (well drained of excess liquid) in a medium bowl. Add the egg yolk and stir until you get a smooth, creamy mixture.
- Unroll the puff pastry sheet on a lightly floured work surface, keeping it on the parchment paper.NOTE: Most packaged puff pastry comes with parchment paper included. If not, place the dough on your own sheet of parchment before it softens. This will make it easier to roll, transfer, and bake the strudel.
- Spread the ricotta mixture evenly over the puff pastry, leaving about ¾ inch (2 cm) border around the edges.
- Distribute the Gorgonzola in small chunks over the ricotta layer.
- Sprinkle the coarsely chopped walnuts over the filling.
- Peel the pears, remove the core, and slice them. Spread the pear slices evenly across the surface.
- Using the parchment paper to help you, roll the strudel tightly from the long side of the rectangle.
- Seal both ends well by pinching the dough together so the filling does not leak out during baking.
- Transfer the strudel, still on its parchment paper, onto a baking sheet.
- Brush the surface with the reserved egg white for a shiny golden crust.
- With a sharp knife, score a few shallow diagonal cuts on top to allow steam to escape while baking.
- Bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until the strudel is puffed, golden brown, and crisp.
- Remove from the oven and let it cool for about 10 minutes before slicing. Serve warm, cut into thick slices.
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