Walnut-Laced Gorgonzola and Leek Rolls-Ups

Name: Walnut-Laced Gorgonzola and Leek Rolls-Ups
Ingredients: Baking sheet, lined with parchment paper; 1½ tbsp unsalted butter 22 mL; 2 leeks , white part only, thinly sliced; ½ cup cubed (1 inch/2.5 cm) Gorgonzola (about 2½ oz/75 g) 125 mL; 2 tbsp heavy or whipping (35%) cream 30 mL; 2 tbsp freshly grated Parmesan cheese 30 mL; ¼ cup chopped walnuts 60 mL; Salt and freshly ground black pepper; 3 sheets thawed phyllo pastry (see Notes); ¼ cup melted unsalted butter 60 mL

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Cookbook

750 Best Appetizers: From Dips and Salsas to Spreads and Shooters

Published by Robert Rose

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This image courtesy of Colin Ericcson

The combination of Gorgonzola and leeks with a smattering of walnuts is heavenly but not for the faint of heart. The assertive flavors pair beautifully with a glass of robust red wine.

NotesTip

Because leeks can be gritty, it is customary to slice and rinse them before using. To clean leeks: Fill a sink full of lukewarm water. Split the leeks in half lengthwise and submerge in the water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse thoroughly under cold water.Tips

Your phyllo sheets should be about 16- by 12-inches (40 by 30 cm). You can work with rectangles that approximate this size, but if the configuration or size of your phyllo sheet is dramatically different, roll it out to something that roughly conforms.

When working with the thawed phyllo (Step 3), be sure to keep it covered with a damp clean tea towel. Until you brush it with melted butter, it will quickly dry out when exposed to air.

Makes12 pieces

Cooking MethodBaking, Sauteeing

CostInexpensive

Total Timeunder 1 hour

OccasionCocktail Party, Formal Dinner Party, Game Day

Recipe CourseAppetizer, Hors D'oeuvre

Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Vegetarian

EquipmentFood Processor

Taste and TextureCheesy, Nutty, Savory, Sharp

Ingredients

Baking sheet, lined with parchment paper
1½ tbsp unsalted butter 22 mL
2 leeks, white part only, thinly sliced
½ cup cubed (1 inch/2.5 cm) Gorgonzola (about 2½ oz/75 g) 125 mL
2 tbsp heavy or whipping (35%) cream 30 mL
2 tbsp freshly grated Parmesan cheese 30 mL
¼ cup chopped walnuts 60 mL
Salt and freshly ground black pepper
3 sheets thawed phyllo pastry (see Notes)
¼ cup melted unsalted butter 60 mL

Instructions

Preheat oven to 400°F (200°C)
Filling: In a skillet, melt butter over medium-high heat. Sauté leeks until softened, about 5 minutes. Transfer to a food processor fitted with metal blade. Add Gorgonzola, cream, Parmesan and walnuts and process until smooth, stopping and scraping down sides of the bowl as necessary, about 1 minute. Season to taste with salt and black pepper. Set aside.
On a work surface, cut phyllo sheets in half crosswise to form 6 sheets. Working quickly, brush each sheet with melted butter, stacking them on top of each other. When all 6 sheets are in place, arrange with one long end closest to you. Spread filling evenly over the top, leaving about a 1-inch (2.5 cm) border on long end farthest away from you. Beginning with the long end closest to you, roll up jelly-roll fashion to form a log. Using a sharp knife, score into 12 slices across the log, approximately 1 inch (2.5 cm) apart.
Brush top with melted butter. Place on prepared sheet and bake in preheated oven until light golden, about 20 minutes. Let cool on baking sheet for 5 minutes. Slice along scored marks and serve warm.