Stilton Mill-Feuille with Golden Raisins & Warm Walnuts

This is a showstopper that bridges the gap between cheese course and dessert, an elegant little tower of crisp puff pastry, tangy whipped Stilton mousse, and port-soaked raisins crowned with toasted walnuts.

Whipping the Stilton with butter and heavy cream in the food processor mellows its sharpness into a silky mousse that pipes and spreads cleanly. The port-soaked raisins bring sweet boozy contrast that makes the blue cheese sing instead of bite.

Weighting the puff pastry circles with a second sheet pan during baking keeps them flat and crisp like delicate cracker rounds, exactly the structure you need so the stack doesn’t collapse when you cut into it.

The brief chill at the end firms the mousse just enough to hold its shape on the plate.

Pro Tips

• Don’t skip the second baking sheet on top, the puff pastry needs to stay flat or the stack tips over
• Soften the butter properly before processing, cold butter leaves lumps in the mousse
• Toast the walnuts gently, just a minute. Burnt walnuts taste bitter against the cheese
• Build and chill the stacks no more than 30 minutes ahead, longer and the pastry softens

Variations

• Swap Stilton for Roquefort, Gorgonzola dolce, or a mild blue like Cambozola
• Use dried cherries or chopped figs in place of golden raisins
• Drizzle with a thread of honey or aged balsamic before serving