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Stilton, Port and Pear "Napoleons"

 

 

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Stilton, Port and Pear Napoleons

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A 17 1/4-ounce package frozen puff
pastry, thawed
1/2 pound Stilton cheese, softened
1/4 pound cream cheese, softened
2 tablespoons Tawny Port
2 firm, ripe pears
1/2 cup walnuts, toasted lightly,
cooled, chopped
Garnish: pear slices, walnut halves

Preheat oven to 375 degrees F. On a lightly floured surface roll out one pastry sheet into one 15 1/2-inch square and trim edges to form a 15-inch square. Cut pastry into three 15-by-5-inch rectangles and arrange on a baking sheet.
With a fork, prick pastry all over. Prepare remaining pastry sheet in same manner, using another baking sheet. Bake pastry on upper and lower racks of oven until golden brown, switching positions of baking sheets in oven halfway through baking, for about 18 minutes. Transfer pastry to racks
and cool completely.
In a food processor blend together cheeses and Port until smooth. Halve
and core pears. Slice pears thin and press lightly between paper towels to
remove any excess moisture.
On a work surface spread one pastry rectangle with 1/4 of the cheese mixture, pressing gently on pastry to break top layer of crust. (This will compress pastry layers and facilitate slicing.) Top cheese mixture with a layer of pears and sprinkle with 1/4 of walnuts. Arrange another pastry
layer on top. Make another "napoleon" with remaining pastry layers,
cheese mixture, pears and walnuts in the same manner. (May be made
4 hours ahead and chilled, covered.)
Cut "napoleons" crosswise into 1/2-inch slices with serrated knife and
serve with garnishes. Serves 16 to 20 as a hearty hors d’oeuvre.


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