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–+ servings
creamy apple cheese spread

Creamy Wensleydale & Apple Pate

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This elegant pate combines tangy Wensleydale cheese with sweet apple pieces, all bound in velvety cream cheese and coated in crushed walnuts. The silky-smooth texture with bursts of fruit and nutty crunch creates a sophisticated appetizer that's deceptively simple to prepare yet looks impressively gourmet when sliced.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: British
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 65 g full-fat cream cheese
  • 40 g walnuts crushed
  • 50 g unsalted butter
  • 1 eating apple peeled, cored and finely diced (Braeburn or Pink Lady work well)
  • 125 g Wensleydale cheese finely crumbled

Equipment

  • Small saucepan
  • Mixing bowl
  • Refrigerator

Method
 

  1. In a small pan, melt the unsalted butter over low heat.
  2. Add the peeled, cored, and diced apple to the melted butter. Cook gently for about 10 minutes until the apple pieces are soft but still hold their shape.
  3. In a mixing bowl, beat together the crumbled Wensleydale cheese and full-fat cream cheese until smooth and well combined.
  4. Carefully fold the cooked apple pieces along with the buttery liquid from the pan into the cheese mixture.
  5. Refrigerate the mixture for about 1 hour until firm enough to handle.
  6. Once chilled, form the mixture into two barrel-shaped rolls, each approximately 11cm long and 2.5cm wide.
  7. Roll the barrels in the crushed walnuts, pressing gently so the nuts adhere to the surface.
  8. Return the walnut-coated rolls to the refrigerator for at least another hour to set completely.
  9. When ready to serve, slice the pate fairly thinly and arrange on a serving board.

Nutrition

Calories: 165kcal

Notes

This pate can be made up to three days in advance and kept refrigerated until needed. For the best flavor, remove from the refrigerator about 20 minutes before serving. Serve with toasted granary bread, crisp apple slices, or water crackers for a perfect appetizer or cheese course. For a festive variation, try adding dried cranberries to the mixture or substituting pecans for the walnuts.
If you can't find Wensleydale cheese, crumbly Lancashire or White Stilton make excellent substitutes. The pate pairs beautifully with a crisp white wine or sparkling cider.

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