Les Feuilletés au Roquefort

Roquefort in flaky pastry

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 125 g (4 oz) Roquefort cheese
  • 125 g (4


Crumble the Roquefort cheese into a bowl and mix the cream cheese into it. Taste this mixture to see if it needs any more salt – it probably won’t. Add some freshly-ground black pepper and a squeeze of lemon juice. Form this filling into four or five small sausage shapes and put them to firm up in the refrigerator for 20 minutes if they seem too soft; otherwise the filling may ooze out of the p