Pear, Onion, and Dry Jack Cheese Strudels

Can be put together one day before baking. Makes about 24 pieces.

6 Tablespoons (3/4stick) unsalted butter
1 onion, chopped
1 Bosc pear, peeled, halved, cored, sliced
3/4 cup (packed) grated dry Jack cheese or ½ cup grated Parmesan cheese

1/4 cup grated sharp white cheddar cheese
3 teaspoons whole grain Dijon mustard
½ teaspoon salt

4 sheets frozen phyllo pastry, thawed (be sure to check instructions a day ahead of prepping)

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and saute until brown, about 7 minutes. Add pear and saute 3 minutes. Transfer pear mixture to medium bowl. Cool slightly. Stir in cheese, mustard and salt.

Melt remaining 4 tablespoons butter in small saucepan over medium heat. Place 1 phyllo sheet on work surface. (Cover remaining phyllo with plastic wrap and damp kitchen towel) Brush phyllo sheet with melted butter. Top with second phyllo sheet. Brush with butter. Arrange half of pear mixture in a log along 1 short end of phyllo, leaving 1-inch border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush allover with butter. Transfer to large baking sheet. Repeat with remaining phyllo, butter and pear mixture. (Strudels can be made one day ahead, cover and refrigerate.)

Preheat oven to 375. Bake strudels until golden brown, about 18 minutes. Cool 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter to serve.