INGREDIENTS

INSTRUCTIONS

On a lightly floured surface, working with 1 half of the pastry at a time,
roll out the pastry to form 16- by 12-inch rectangles and transfer each
rectangle to a baking sheet. On 1 of the baking sheet draw 2 shallow
crosswise lines with a blunt knife, dividing the sheet into thirds, and
sprinkle the walnuts over two thirds of the pastry sheet. Cover each pastry
sheet directly with the buttered bottom surface of another baking sheet to
weight it. Bake the pastry sheets in a preheated 400F.oven for 5 minutes,
remove the baking sheet weights, and with a fork prick the pastry sheet all
over. Return the baking sheet weights to the pastry sheets for 10 minutes
more, and remove the baking sheet weights. Prick the pastry sheets again,
switch the baking sheets in the oven so the pastry sheets bake evenly, and
bake the pastry sheets for 7 to 10 minutes more, or until they are crisp
and golden. While the pastry sheets are still warm, with a pastry wheel cut
each sheet crosswise into sixteen 1-inch strips and cut the st rips into
sixths, making ninety-six 2-by 1-inch rectangles per sheet. The pastry
rectangles may be made 1 day in advance and kept, covered with plastic
wrap, on the baking sheets.
In a bowl with an electric mixer beat together the Roquefort, the cream
cheese, the lemon juice, the white pepper, and salt to taste until the
mixture is creamy and smooth. The filling may be made 2 days in advance and
kept covered and chilled. Let the filling return to room temperature before
spreading it.
Spread a thin layer of the filling on each of the rectangles without
walnuts. To assemble each napoleon stack 2 Roquefort-topped layers and top
them with a walnut topped layer.
Makes 64 napoleons.
Gourmet June 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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