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1
Blend blue cheese and butter in processor until creamy.
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2
Add flour, cornstarch, salt, and pepper.
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3
Using on/off turns, process until mixture resembles coarse meal.
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4
Add walnuts and process just until moist clumps form.
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5
Gather dough into ball.
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6
Flatten into disk.
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7
Wrap dough in plastic and refrigerate until firm, about 1 hour.
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8
Preheat oven to 325F.
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9
Line 2 baking sheets with parchment paper.
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10
Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness.
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11
Remove top sheet.
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12
Using 2 1/2x1-inch leaf-shaped cookie cutter, cut out leaves.
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13
Transfer leaves to prepared baking sheets.
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14
Gather dough scraps and reroll; cut out additional leaves.
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15
Transfer to prepared baking sheets.
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16
Bake until golden brown, about 20 minutes.
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17
Transfer leaves to rack and cool.
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18
(Can be prepared 3 days ahead.
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19
Store in airtight container at room temperature.)
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20
Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10x8-inch rectangle.
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21
Remove top sheet of plastic wrap.
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22
Spread 1/3 cup chutney atop cream cheese rectangle, leaving 1-inch plain border.
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23
Sprinkle chutney with 2 tablespoons green onions.
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24
Using plastic as aid and starting at 1 long side, roll up cream cheese, jelly-roll style, into log.
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25
Gently press remaining green onions onto roulade.
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26
Wrap roulade tightly with plastic.
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27
Refrigerate until set, at least 2 hours and up to 2 days.
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28
Place roulade on platter.
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29
Surround with shortbread leaves.
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30
Top roulade with remaining 1/3 cup chutney and serve.
