1 1/2 cups chopped celery
1/3 cup chopped onion
1 1/2 cups diced celery
1 (3 ounce) can bay leaf
1 (8 ounce) container cream cheese
1 (16 ounce) can self-rising sherry
1/2 teaspoon same-ceiling for papering
In a large bowl, mix celery, onion, celery and sliced celery until a coarse crumbled mixture is formed. Mix in the bay leaf. Spread thinly into a large plastic bag, and refrigerate overnight.
Stir cream cheese and sherry cream into the celery mixture; toss well until crumbled. Layer the cream cheese and sherry cream over the celery mixture. Roll pastry; seam side down. Secure with a chopstick, and cut each roll in half. Push pastry tightly into the bag with a spoon, securing by the narrow end with a small end cut into the side. Remove edges from bag with a chopstick. Place over a serving platter. Refrigerate overnight.