Roquefort Napoleon

Name: Roquefort Napoleon
Ingredients: 1/2 pound puff pastry (see note); 1 pound ripe Roquefort; 8 ounces cream cheese; 4 ounces mascarpone cheese; 1 ounce port; 1 very ripe pear; 1 tablespoon paprika; 1/4 cup creme fraiche; 1 tablespoon heavy cream; 13 cup walnuts, finely chopped

10 ingredients

1 steps

Ingredients

1/2 pound puff pastry (see note)
1 pound ripe Roquefort
8 ounces cream cheese
4 ounces mascarpone cheese
1 ounce port
1 very ripe pear
1 tablespoon paprika
1/4 cup creme fraiche
1 tablespoon heavy cream
13 cup walnuts, finely chopped

Directions

1

["Preheat the oven to 375 degrees.", "Line a 12-by-18-inch baking pan with parchment paper.", "On a lightly floured surface, roll out the pastry to a thickness of one-eighth inch, approximately the size of the baking sheet.", "Sprinkle the parchment lightly with water and place the rolled pastry on the sheet.", "Poke the dough with a fork all over.", "Bake for 12 minutes or until golden.", "When baked, remove the pastry with the parchment to a wire rack and allow to cool.", "Using the paddle of a mixing machine, blend three-quarters of a pound of Roquefort with the cream cheese until smooth.", "Fold in the mascarpone and port.", "Set aside.", "Crumble the remaining Roquefort and set aside.", "Using a sharp serrated knife, cut the pastry crosswise into six equal strips, each about 2 inches by 10 inches.", "Peel the pear and slice into one-quarter-inch thin \"sheets.\""""