Ingredients Jump to Instructions ↓

  1. Shortbread

  2. 3 1/2 oz 99g Crumbled blue cheese - (abt 1/2 cup)

  3. 3 tablespoons 45ml Unsalted butter - room temperature

  4. 1/2 cup 31g / 1.1oz All-purpose flour

  5. 1/4 cup 15g / 1/2oz Cornstarch

  6. 1/4 teaspoon 1 1/3ml Coarse salt

  7. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  8. 1/3 cup 48g / 1.7oz Walnuts - finely chopped

  9. Roulade

  10. 1 Chilled cream cheese - (8 oz)

  11. 2/3 cup 61g / 2 1/5oz Purchased spiced cranberry-apple chutney

  12. 1/2 cup 31g / 1.1oz Very thinly-sliced green onions

Instructions Jump to Ingredients ↑

  1. For Shortbread: Blend blue cheese and butter in processor until creamy. Add flour, cornstarch, salt, and pepper. Using on/off turns, process until mixture resembles coarse meal. Add walnuts and process just until moist clumps form. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate until firm, about 1 hour.

  2. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness. Remove top sheet. Using 2 1/2- by 1-inch leaf-shaped cookie cutter, cut out leaves. Transfer leaves to prepared baking sheets. Gather dough scraps and reroll; cut out additional leaves. Transfer to prepared baking sheets. Bake until golden brown, about 20 minutes. Transfer leaves to rack and cool. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

  3. For Roulade: Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10- by 8-inch rectangle. Remove top sheet of plastic wrap. Spread 1/3 cup chutney atop cream cheese rectangle, leaving 1-inch plain border. Sprinkle chutney with 2 tablespoons green onions. Using plastic as aid and starting at 1 long side, roll up cream cheese, jelly-roll style, into log. Gently press remaining green onions onto roulade. Wrap roulade tightly with plastic. Refrigerate until set, at least 2 hours and up to 2 days.

  4. Place roulade on platter. Surround with shortbread leaves. Top roulade with remaining 1/3 cup chutney and serve.

  5. This recipe yields 10 to 12 servings.


Send feedback