Stilton mill-feuille with golden raisins and warm walnuts

 
         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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