Stilton Mille-feuille Veg CD
DP English 55mins
4 Cold Vegetarian Nuts
Dried Fruit Dessert
Pudding England British Europe
225g/8oz Flaky or
halves to garnish
1. Preheat the
oven to 200C, 400F, Gas Mark 6 and lightly grease a large baking sheet.
2. Place the
raisins and port in a small bowl, cover and leave to marinate for 30 minutes.
Drain the raisins and gently pat them dry with
3. Meanwhile, on a
floured surface, roll the pastry out to 6.25mm/1/4 inch thick, then cut into 12
x 5cm/2 inch circles using a biscuit cutter. Place the circles onto
the greased baking sheet, prick each circle 2 or 3 times with a fork and
bake for 15-20 minutes, or until well risen and golden brown. Remove from
the oven and allow to cool slightly.
4. Place the
Stilton cheese and butter in a food processor and process until
5. Add the cream
and continue to process until the mixture is
very smooth. Remove the mixture from the food processor and place
in a bowl.
Drain the raisins and add to the stilton mixture. Mix well.
assemble the dish - Place 1 pastry circle on each of 4 small plates.
Divide the cheese mixture into 4 then place a half of each portion of cheese
onto each pastry circle. Top each with another pastry circle then repeat with
the remaining cheese, finally topping each stack with a pastry circle.
8. Brush the tops
with the melted butter and sprinkle evenly with the ground
9. Refrigerate for
10 minutes until chilled.
10. To serve -
place the walnut halves on a baking sheet and place in a warm oven for 1
minute. Arrange 3 walnut halves around each mille-feuille.
Christmas......or any time for a special end to a dinner party.
Dessert Recipes |