Stilton Cheese Puffs Recipes

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STILTON AND QUINCE JAM PUFF PASTRIES



Stilton and Quince Jam Puff Pastries image

Categories     Cheese     Fruit     Bake     Christmas     Cocktail Party     Blue Cheese     Quince     Winter     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 5

1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
1/4 pound chilled Stilton cheese
1/2 cup quince jam*
*available at specialty foods shops.

Steps:

  • Preheat oven to 425°F. and lightly butter a baking sheet.
  • On a lightly floured surface cut out 24 pastry rounds from pastry sheet with a 1 1/2-inch round cutter and arrange 1 inch apart on baking sheet. Brush tops of rounds with some egg wash (be careful not to drip down sides of rounds) and bake in middle of oven until puffed and golden brown, about 12 minutes (rounds will puff unevenly). Transfer rounds with a spatula to a rack and cool slightly. Trim bottoms of rounds if necessary to create level pastries and cool completely on rack. Pastry rounds may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
  • Break Stilton into 24 small pieces (about 1/4 inch) and bring to room temperature. Top each pastry round with 1 piece Stilton and 1/2 teaspoon jam and serve at room temperature.

STILTON CHEESE PALMIERS



Stilton Cheese Palmiers image

Serve your guests with these cheesy palmiers that are ready in 50 minutes - perfect French appetizers to serve at party.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 30

Number Of Ingredients 4

1/2 package (17.3-ounce size) frozen puff pastry (1 sheet), thawed
1/2 cup shredded or crumbled Stilton cheese
2 medium green onions, finely chopped (2 tablespoons)
1 tablespoon finely chopped red bell pepper

Steps:

  • Place pastry on lightly floured surface. Cut lengthwise at perforations into 3 strips. Roll pastry slightly to smooth. Sprinkle each strip with cheese, onions and bell pepper.
  • Mark line lengthwise down center of each strip. Tightly roll each side toward center line, leaving 1/4-inch space at center; press rolls slightly. Brush off any excess flour with fingers. Wrap tightly in plastic wrap. Refrigerate at least 30 minutes but no longer than 4 hours.
  • Heat oven to 400°. Line cookie sheet with aluminum foil or cooking parchment paper. Cut rolls into 1/4-inch slices. Place about 2 inches apart on cookie sheet. Bake about 10 minutes or until light golden brown. Serve warm or cool.

Nutrition Facts : Calories 55, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Appetize, Sodium 50 mg

STILTON, BACON, AND SCALLION PUFFS



Stilton, Bacon, and Scallion Puffs image

Categories     Cheese     Egg     Pork     Bake     Cocktail Party     Quick & Easy     Winter     Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 7

1/2 cup water
1/2 stick (1/4 cup) unsalted butter, cut into bits
1/2 cup all-purpose flour
2 large eggs
1/4 pound Stilton, crumbled (about 1 cup)
4 slices of bacon, cooked crisp and crumbled fine
3 tablespoons minced scallion

Steps:

  • In a small heavy saucepan combine the water, the butter, and a pinch of salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and with a wooden spoon beat the mixture until it pulls away from the sides of the pan and forms a ball. Remove the pan from the heat, add the eggs, 1 at a time, beating well after each addition, and stir in the Stilton, the bacon, the scallion, and salt and pepper to taste. Drop rounded teaspoons of the batter 2 inches apart onto lightly buttered baking sheets and bake the puffs in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are crisp and golden.

STILTON CHEESE PUFFS



Stilton Cheese Puffs image

Categories     Cheese     Appetizer     Bake     Vegetarian     Quick & Easy     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 8

1/2 cup ale such as Bass (pour beer slowly into measuring cup; do not measure foam)
3 tablespoons unsalted butter
Rounded 1/8 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
1/2 cup crumbled Stilton cheese (from a 4-oz piece; rind discarded)
Special Equipment
a pastry bag fitted with a plain 1/2-inch tip; parchment paper

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Combine beer, butter, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted. Reduce heat to moderate and add flour all at once, then cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 30 seconds. Continue to cook, stirring and flattening batter against bottom of pan, until excess moisture is evaporated and a film forms on bottom of pan. Remove from heat and cool 5 minutes.
  • Add eggs 1 at a time, beating well with wooden spoon after each addition. (Batter will appear to separate initially but will become smooth once beaten.) Add cheese and stir until combined well.
  • Spoon batter into pastry bag. Line a large baking sheet with a sheet of parchment paper, then secure parchment by piping a dab of batter under each corner. Pipe approximately 3-inch lengths of batter 1 inch apart on baking sheet, making about 40 total.
  • Bake until puffed, golden, and crisp, 20 to 25 minutes. Cool slightly before serving.

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