Walnut-Laced Gorgonzola and Leek Rolls-Ups Recipe

Walnut-Laced Gorgonzola and Leek Rolls-Ups Recipe

  • 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
  • ¼ cup melted unsalted butter 60 mL
  1. Preheat oven to 400°F (200°C)
  2. 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.
  3. 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.
  4. 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.