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1
In a skillet, heat the 1 tablespoon of olive oil until shimmering.
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2
Add the leek and cook over moderate heat, stirring, until softened, about 5 minutes.
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3
Remove from the heat, add the cream cheese and Cabrales and stir until melted.
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4
Season with salt and pepper.
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5
Scrape the filling into a bowl; let cool.
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6
Meanwhile, in a small saucepan, combine the sherry, beef broth and raisins and simmer over moderate heat until the liquid is reduced by half, about 8 minutes.
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7
Stir the cornstarch mixture, whisk it into the sauce and cook until the sauce is slightly thickened, about 2 minutes.
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8
On a work surface, stack the phyllo sheets and cut them crosswise into 4 strips, each 4 inches wide by 12 inches long.
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9
Arrange 4 strips on a work surface with the short sides facing you; keep the remaining phyllo covered with plastic wrap to prevent it from drying out.
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10
Brush the strips lightly with olive oil.
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11
Spoon 1 tablespoon of the cheese filling at one end of each strip and roll them up, making about 3 turns to create small cylinders, then fold in the sides.
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12
Brush the folded sides with olive oil and continue to roll up the cylinders.
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13
Set the rolls on a plate.
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14
Repeat with the remaining phyllo and filling.
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15
Place a wire rack on a large baking sheet and cover with paper towels.
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16
In a large skillet, heat 1/4 inch of olive oil until shimmering.
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17
Add 10 to 12 of the rolls and fry over moderately high heat, turning once, until golden, about 1 1/2 minutes.
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18
Transfer the rolls to paper towels to drain while you fry the rest, adding more olive oil as needed.
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19
Transfer the phyllo rolls to a platter and serve with the sherry dipping sauce.
