Baked Stilton Pastries
"A nice appetizer, rich with blue cheese and flaky pastry! Prep time includes chilling."
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
15
ingredients
- 113.39 g stilton blue cheese
- 56.69 g cream cheese
- 4.92 ml Worcestershire sauce
- 0.25 ml cayenne pepper
- 29.58 ml butter, melted (or more, if needed)
- 6 phyllo pastry sheets
directions
- Place the cream cheese in a mixing bowl and crumble the stilton on top; add the Worcestershire sauce and cayenne pepper and beat together with a wooden spoon until well blended.
- Lightly brush a phyllo sheet with melted butter, then lay another on top; keep doing that until you have five or six sheets done.
- Spread the cheese mixture over the surface of the phyllo sheets, then roll up lengthways (like a swiss roll); chill until firm, about 30 minutes.
- Preheat the oven to 425 degrees F.
- Cut the chilled roll into 1/4-inch slices and place, spaced apart, on baking sheets. Bake for 10-15 minutes or until golden brown; let cool on wire racks.
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Reviews
-
I made this for two of us for dinner. I thought it might be a little strongly flavoured to eat in such quantity and I guess it was, but we really enjoyed it. I made two separate rolls, cutting each in half, and when I cooked it most of the filling ran out. That might have been because I didn't put it in the fridge first. It was very tasty and the pastry crisped up beautifully so I'd definitely make it again, but next time I'd probably double the cream cheese and halve the Stilton. *** I just asked hubby to rate this and he said definitely 5 stars, so I'm upping my rating from a 4*** -
Recipe worked out well. Guests love them.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
