Stilton mill-feuille with golden raisins & wa
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Stilton mill-feuille with golden raisins & wa
  Raisins    Vegetables  
Last updated 6/12/2012 12:57:34 AM. Recipe ID 20145. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Stilton mill-feuille with golden raisins & wa
 Categories: Cheese/eggs, Vegetables
      Yield: 4 Servings
 
    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 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.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 20145 (Apr 03, 2005)

[an error occurred while processing this directive]