Stilton Mill-Feuille with Golden Raisins and Warm Walnuts

Directions

1. 1

   1/4 c Raisins 1/4 c Port wine 1/4 lb Stilton cheese 1/4 c Butter

2. 2

   softened 1/2 c Heavy cream 1 Sheet puff pastry - cut into twelve 2" circles 1 tb Butter

3. 3

   melted 2/3 c Walnuts, finely ground 12 lg Walnuts, whole

4. 4

   for garnish Place the raisins in the port wine and marinate them for 1/2 hour

5. 5

   Drain the raisins and gently pat them dry with paper towels

6. 6

   Place the Stilton cheese in a food processor and blend it

7. 7

   Add the softened butter and blend it in

8. 8

   Add the heavy cream and blend it in until the mixture is very smooth