Categories: Cheese/eggs, Vegetables 
      Yield: 4 servings 
  
    1/4 c  Raisins 
    1/4 c  Port wine 
    1/4 lb Stilton cheese 
    1/4 c  Butter; softened 
    1/2 c  Heavy cream 
      1    Sheet puff pastry 
           - cut into twelve 2" circles 
      1 tb Butter; melted 
    2/3 c  Walnuts, finely ground 
     12 lg Walnuts, whole; for garnish 
  
  Place the raisins in the port wine and marinate them for 1/2 hour.  Drain 
  the raisins and gently pat them dry with paper towels. 
   
  Place the Stilton cheese in a food processor and blend it.  Add the 
  softened butter and blend it in.  Add the heavy cream and blend it in until 
  the mixture is very smooth.  Remove the mixture from the food processor and 
  place it in a bowl.  Add the marinated raisins and mix them in well. 
   
  Preheat the oven to 350ÜF.  Place the puff pastry circles on a greased 
  sheet pan.  Prick them with a fork.  Place another baking sheet on top of 
  the pastry.  Bake them for 8 to 10 minutes, or until they are golden brown. 
   
  On each of 4 small plates place 1 circle of the puff pastry.  In this 
  order, place 3 tablespoons of the cheese mixture, one pastry round, 3 
  tablespoons of the cheese mixture, and one pastry round.  Brush the top 
  with the melted butter.  Evenly sprinkle on the ground walnuts. 
   
  Place the stacked pastry in the refrigerator for 10 minutes so that they 
  chill. 
   
  Heat the remaining whole walnuts in the oven for 1 minute and place them 
  around the mille-feuilles.