Stilton-Mill Feuille - cooking recipe

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 sheet puff pastry, cut into 12 (2-inch) circles
1 Tbsp. butter, melted
2/3 c. walnuts, finely ground
12 large walnuts (whole; for garnish)

Preparation

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.