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1
On a lightly floured surface, working with 1 half of the pastry at a time, roll out the pastry to form 16- by 12-inch rectangles and transfer each rectangle to a baking sheet.
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2
On 1 of the baking sheet draw 2 shallow crosswise lines with a blunt knife, dividing the sheet into thirds, and sprinkle the walnuts over two thirds of the pastry sheet.
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3
Cover each pastry sheet directly with the buttered bottom surface of another baking sheet to weight it.
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4
Bake the pastry sheets in a preheated 400F.oven for 5 minutes, remove the baking sheet weights, and with a fork prick the pastry sheet all over.
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5
Return the baking sheet weights to the pastry sheets for 10 minutes more, and remove the baking sheet weights.
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6
Prick the pastry sheets again, switch the baking sheets in the oven so the pastry sheets bake evenly, and bake the pastry sheets for 7 to 10 minutes more, or until they are crisp and golden.
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7
While the pastry sheets are still warm, with a pastry wheel cut each sheet crosswise into sixteen 1-inch strips and cut the strips into sixths, making ninety-six 2-by 1-inch rectangles per sheet.
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8
The pastry rectangles may be made 1 day in advance and kept, covered with plastic wrap, on the baking sheets.
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9
In a bowl with an electric mixer beat together the Roquefort, the cream cheese, the lemon juice, the white pepper, and salt to taste until the mixture is creamy and smooth.
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10
The filling may be made 2 days in advance and kept covered and chilled.
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11
Let the filling return to room temperature before spreading it.
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12
Spread a thin layer of the filling on each of the rectangles without walnuts.
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13
To assemble each napoleon stack 2 Roquefort-topped layers and top them with a walnut topped layer.
