Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade

Name: Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: German, European
Ingredients: 118 milliliters all purpose flour; 158 milliliters purchased spiced cranberry-apple chutney; 118 milliliters 1/2 ounces crumbled blue cheese (about; 0 teaspoons coarse salt; 59 milliliters cornstarch; 227 grams package chilled cream cheese; 118 milliliters very thinly sliced green onions; 0 teaspoons ground black pepper; 3 Tbsps unsalted butter, room temperature; 79 milliliters walnuts, finely chopped

Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade

Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade might be just the European recipe you are searching for. This recipe serves 12. One serving contains 165 calories, 3g of protein, and 13g of fat. A mixture of all purpose flour, green onions, cream cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Blend blue cheese and butter in processor until creamy.

Ingredients you will need

Blue Cheese

Butter

Add flour, cornstarch, salt, and pepper. Using on/off turns, process until mixture resembles coarse meal.

Ingredients you will need

Corn Starch

Pepper

All Purpose Flour

Salt

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.

Ingredients you will need

Walnuts

Dough

Wrap

Preheat oven to 325°F. Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Remove top sheet. Using 2 1/2x1-inch leaf-shaped cookie cutter, cut out leaves.

Ingredients you will need

Equipment you will use

Cookie Cutter

Transfer leaves to prepared baking sheets. Gather dough scraps and reroll; cut out additional leaves.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Transfer to prepared baking sheets.

Equipment you will use

Baking Sheet

Bake until golden brown, about 20 minutes.

Equipment you will use

Oven

Transfer leaves to rack and cool. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10x8-inch rectangle.

Ingredients you will need

Cream Cheese

Roll

Wrap

Equipment you will use

Plastic Wrap

Rolling Pin

Remove top sheet of plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Spread 1/3 cup chutney atop cream cheese rectangle, leaving 1-inch plain border.

Ingredients you will need

Cream Cheese

Spread

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.

Ingredients you will need

Cream Cheese

Green Onions

Chutney

Jelly

Roll

Wrap

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

Ingredients you will need

Shortbread Cookies

Chutney

Equipment

Ingredients

Servings:

118milliliters

all purpose flour 158milliliters

purchased spiced cranberry-apple chutney 118milliliters

1/2 ounces crumbled blue cheese (about 0teaspoons

coarse salt 59milliliters

cornstarch 227grams

package chilled cream cheese 118milliliters

very thinly sliced green onions 0teaspoons

ground black pepper 3Tbsps

unsalted butter, room temperature 79milliliters

walnuts, finely chopped

Recommended wine: Dornfelder, Riesling

Dornfelder and Riesling are my top picks for German. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. One wine you could try is Heinz Eifel Shine Dornfelder Sweet Red. It has 3.5 out of 5 stars and a bottle costs about 12 dollars.