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Ingredients
- 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 sht puff pastry cut into twelve 2" circles
- 1 Tbsp. Butter, melted
- 2/3 c. Walnuts, finely grnd
- 12 lrg Walnuts, whole, for garnish
Directions
- 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 in the softened butter and blend it in. Add in the heavy cream and blend it in till the mix is very smooth. Remove the mix from the food processor and place it in a bowl. Add in the marinated raisins and mix them in well.
- Preheat the oven to 350 F. 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 min, or possibly till they are golden.
- On each of 4 small plates place 1 circle of the puff pastry. In this order, place 3 Tbsp. of the cheese mix, one pastry round, 3 Tbsp. of the cheese mix, and one pastry round. Brush the top with the melted butter. Proportionately sprinkle on the grnd walnuts.
- Place the stacked pastry in the refrigerator for 10 min so which they chill.
- Heat the remaining whole walnuts in the oven for 1 minute and place them around the mille-feuilles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 223 | 77% |
| Total Fat 25.68g | 32% |
| Saturated Fat 13.11g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 111mg | 5% |
| Potassium 145mg | 4% |
| Total Carbs 11.81g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.51g | 5% |
| Protein 2.13g | 3% |
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