Stilton Mill-Feuille With Golden Raisins And Warm Walnuts

* Exported from MasterCook *

STILTON MILL-FEUILLE WITH GOLDEN RAISINS AND WARM WALNUTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Raisins
1/4 c Port wine
1/4 lb Stilton cheese
1/4 c Butter -- softened
1/2 c Heavy cream
1 Sheet puff pastry
- cut into twelve 2" circles
1 tb Butter -- melted
2/3 c Walnuts, finely ground
12 lg Walnuts, whole -- for garnish

Place the raisins in the port wine and marinate them for 1/2 hour. Drain
the raisins and gently pat them dry with paper towels.

Place the Stilton cheese in a food processor and blend it. Add the
softened butter and blend it in. Add the heavy cream and blend it in until
the mixture is very smooth. Remove the mixture from the food processor and
place it in a bowl. Add the marinated raisins and mix them in well.

Preheat the oven to 350øF. Place the puff pastry circles on a greased
sheet pan. Prick them with a fork. Place another baking sheet on top of
the pastry. Bake them for 8 to 10 minutes, or until they are golden brown.

On each of 4 small plates place 1 circle of the puff pastry. In this
order, place 3 tablespoons of the cheese mixture, one pastry round, 3
tablespoons of the cheese mixture, and one pastry round. Brush the top
with the melted butter. Evenly sprinkle on the ground walnuts.

Place the stacked pastry in the refrigerator for 10 minutes so that they
chill.

Heat the remaining whole walnuts in the oven for 1 minute and place them
around the mille-feuilles.



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