Blue Cheese Shortbread with Cream Cheese Roulade
From 55to64 15 years agoIngredients
- SHORTBREAD shopping list
- 3.5 ounces crumbled blue cheese, about 1/2 cup (I use imported gorgonzola) shopping list
- 3 tablespoons unsalted butter, room temperature shopping list
- 1/2 cup all-purpose flour shopping list
- 1/4 cup cornstarch shopping list
- 1/4 teaspoon kosher salt shopping list
- 1/8 teaspoon ground black pepper shopping list
- 1/3 cup walnuts, finely chopped shopping list
- ROULADE shopping list
- 8 ounces chilled cream cheese shopping list
- 2/3 cup spiced chutney (I use cranberry-apple) shopping list
- 1/2 cup very thinly slice green onions shopping list
How to make it
- MAKE SHORTBREAD
- Blend blue cheese and butter in a food processor until creamy.
- Combine flour, cornstarch, salt and pepper. Add to cheese and butter mixture.
- Process until mixture resembles coarse meal. Use on/off pulses.
- Add walnuts and process until moist clumps form.
- Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 325°. Line baking sheets with parchment paper.
- Roll out dough between sheets of parchment to about 1/8 inch.
- Remove top sheet. Cut into shapes using a cookie cutter or cut into rectangles, squares, etc.
- Carefully transfer to baking sheet. Chill in the refrigerator for fifteen minutes.
- Bake until golden brown, about 20 minutes.
- Transfer to rack. Let cool completely.
- MAKE ROULADE
- Using a rolling pin, flatten the cream cheese between sheets of plastic wrap; roll into an 8 x 10 inch rectangle.
- Spread 1/3 cup chutney atop the cream cheese rectangle, leaving a 1 inch border.
- Sprinkle with 2 tablespoons green onion.
- Using the plastic wrap as an aid and starting at the long side, roll up cream cheese, jelly-roll style, into a log.
- Gently press remaining green onions onto roulade.
- Wrap roulade tightly with plastic wrap and refrigerate until set, at least two hours and up to two days.
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