Stilton Mill-Feuille With Golden Raisins And Warm Walnuts

Recipe Ingredients

1/4 cup	40g / 1.4oz	Raisins
1/4 cup	59ml	Port wine
1/4 lb	113g / 4oz	Stilton cheese
1/4 cup	49g / 1.7oz	Butter - softened
1/2 cup	118ml	Heavy cream
1		Puff pastry
		- cut into twelve 2" circles
1 tablespoon	15ml	Butter - melted
2/3 cup	157ml	Walnuts - finely ground
12 cups	2844ml	Walnuts - whole, for garnish (large)

Recipe Instructions

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 350F. 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.

Source:
Susan Feniger and Mary Sue Milliken

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