Prepare Cheese Filling:

In a small bowl, combine cream cheese, blue cheese, and finely chopped leek or scallion.

Prepare Raisin-Pedro Ximénez Sauce:

In a small saucepan, combine golden raisins and Pedro Ximénez sherry.

Bring to a simmer over low heat, stirring occasionally, until the sherry becomes syrupy, and the raisins are softened.

Prepare Phyllo Dough:

Cut the phyllo dough lengthwise into 16 (3-inch-wide) strips.

Then, cut each strip crosswise into 4 equal strips, resulting in 16 (4.

5 x 3.

5-inch) strips.

Assemble and Fold Pastries:

Place about 1 tablespoon of the cheese mixture in a corner of each strip.

Fold each strip into a triangle, resembling a flag, by folding from corner to corner.

Seal the ends with water.

Fry the Pastries:

Heat at least ½ inch of olive oil in a medium skillet over medium-high heat or use a deep fryer set at 375°F.

Once the oil browns a cube of bread quickly, place the pastries in the oil.

Cook, turning once, until lightly golden, approximately 2 minutes.

Transfer the pastries with a slotted spoon to paper towels to drain.

Drizzle with Sauce and Serve:

Drizzle the pastries with the prepared Raisin-Pedro Ximénez Sauce.

Serve the Blue Cheese and Cream Pastries hot, and savor the exquisite blend of flavors.