Easy Roquefort Walnut Puff Pastry Rolls

Okay, so these are basically flaky, buttery puff pastry logs stuffed with tangy Roquefort (or any blue cheese you love) and crunchy walnuts — salty, creamy, and a little show-offy for parties but actually stupidly easy to pull together on a weeknight. They’re the kind of thing that looks fancy but doesn’t require 12 pans, a PhD in dough, or patience you don’t have.

My husband will literally clear a room if there’s more than one left on the counter. He eats them hot, then cold for breakfast, then again the next day and calls it “meal planning.” We made them the first time for a tiny holiday gathering and somehow they became our unofficial Sunday afternoon snack. Once I swapped Roquefort for a milder blue because the baby was visiting and, shockingly, everyone still devoured them — so they’re flexible, forgiving, and dangerously snackable.

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I once tried to make these with a block of cheddar because “blue cheese is dramatic.” It was fine, but not the same. Roquefort brings that salty, tangy edge that cuts through the pastry and walnut oiliness — it’s the personality of the snack. Also, puff pastry hates humidity: on one humid summer day it refused to puff properly and I stood at the oven like it was a rebellious teenager. Chill your pastry, don’t crowd the pan, and try not to eat the filling straight from the bowl (or do, I won’t judge).

Shopping Tips

– Cheese: Pick a Roquefort or blue cheese that smells pleasantly tangy, not downright ammonia-y; younger blues are milder and more crowd-pleasing.
– Nuts & Seeds: Use toasted walnuts for extra flavor — buy whole and chop them yourself if you can; pre-chopped can go stale fast.
– Baking Basics (Flour/Sugar/Leaveners): You’re mainly here for puff pastry — keep it frozen until you need it and check the package date.
– Eggs: If you plan to egg-wash the rolls for shine, grab a fresh egg and beat it in a small bowl so it’s ready at bake time.
– Fats & Oils: Unsalted butter or a neutral oil isn’t required inside but a little melted butter brushed on can make them extra golden — splurge a bit if you like richness.

Prep Ahead Ideas

– Make the filling a day ahead: crumble the blue cheese and toast/chop the walnuts, store in an airtight container in the fridge.
– Unroll and fill the pastry, then wrap the assembled log tightly in plastic and refrigerate for a few hours to firm up; slice and bake when guests arrive.
– Keep a baking sheet lined and ready in the fridge (covered) so you can slice and pop the rolls on without a messy prep rush.
– Use shallow airtight containers or resealable bags for chopped nuts and cheese; they’ll keep their texture and won’t pick up other fridge smells.

✔Time-Saving Tricks

– Use store-bought frozen puff pastry — no shame, it’s the shortcut that makes these doable on a weeknight.
– Toast nuts in a dry skillet while the oven preheats instead of babysitting a pan; it’s faster and smells like victory.
– Assemble on parchment so you can slide the whole sheet into the oven for an easier transfer and less cleanup.
– If you’re short on time, slice thicker rolls and bake a bit longer; they’ll still be flaky and melty inside.

✔Common Mistakes

– Don’t overfill the pastry — I did once and it oozed out and made a sad burnt mess; keep the layer thin and even.
– Skipping the chill step? Your pastry might lose structure and puddle in the oven. If that happens, rescue by turning the heat up a touch for crisping.
– Putting too many rolls on one sheet will steam them instead of crisping; give them breathing room.
– I once under-toasted the walnuts and felt cheated — always taste a nut before you toss it in.

What to Serve It With

– A simple peppery arugula salad dressed with lemon vinaigrette to cut the richness.
– Thin-crusted marinated olives and a small charcuterie board for variety.
– Quick pickled onions or a tart apple-fennel slaw to add brightness.
– Crusty baguette slices and a green salad for an easy weeknight spread.

✔Tips & Mistakes

– Let the pastry thaw just enough to roll without tearing — too cold and it cracks, too warm and it leaks.
– Salt lightly: Roquefort is salty, so taste before adding extra.
– Use parchment for mess-free baking and easy sliding.
– If the cheese melts out, scoop it up and use as a dip — nothing wasted.

✔Storage Tips

Store leftovers in an airtight container in the fridge for a couple of days. Reheat in a hot oven or toaster oven to re-crisp — microwave will make them soggy but fine in a pinch. Cold? Totally edible and kind of delicious for breakfast with coffee; the flavors mellow a bit and the walnut crunch is still satisfying. For longer storage, freeze unbaked slices on a tray, then bag them; bake from frozen, adding a little extra time.

✔Variations and Substitutions

– Swap Roquefort for Gorgonzola or a milder blue if you want something less assertive.
– No blue cheese? Use goat cheese plus a drizzle of honey and a sprinkle of crushed red pepper for sweet-savory balance.
– Add a handful of dried figs or cranberries for tartness and chew.
– Try pecans instead of walnuts for a different nutty flavor; almonds are good too but give a firmer crunch.

Frequently Asked Questions

Easy Roquefort Walnut Puff Pastry Rolls

Flaky puff pastry spirals filled with creamy Roquefort and toasted walnuts. Perfect warm bites for parties or cocktails.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 9 oz puff pastry, thawed keep cold
• ▢ 4.5 oz Roquefort cheese, crumbled
• ▢ 0.5 cup walnuts, chopped and toasted toast for best crunch
• ▢ 2 tbsp cream cheese, softened
• ▢ 1 tbsp honey plus extra to drizzle, optional
• ▢ 1 tsp fresh thyme leaves, chopped
• ▢ 0.25 tsp black pepper, freshly ground
• ▢ 0.125 tsp cayenne pepper optional
• ▢ 1 tbsp all-purpose flour for dusting
• ▢ 1 tbsp milk for brushing

Instructions

Preparation Steps

• Preheat oven to 400°F. Line a baking sheet with parchment.
• Toast chopped walnuts in a dry skillet until fragrant. Let them cool completely.
• Stir Roquefort and cream cheese until smooth. Mix in honey, thyme, pepper, and cayenne.
• Dust the counter with flour. Roll the pastry into a 10x12-inch rectangle.
• Spread the cheese mixture over the pastry, leaving a 1/2-inch border.
• Scatter walnuts on top and press lightly so they adhere.
• Roll up tightly from a long side to form a log. Pinch the seam to seal.
• Chill the log in the freezer for 10 minutes until firm enough to slice.
• Slice into 1/2-inch rounds. Arrange cut-side up on the lined sheet, spaced apart.
• Brush the tops lightly with milk.
• Bake 16–18 minutes until puffed and deep golden.
• Cool 5 minutes. Drizzle with a little honey if desired. Serve warm.

Notes

Variation: Add a few thinly sliced pear pieces inside before rolling for sweet contrast. Storage: Reheat leftovers at 350°F for 6–8 minutes to re-crisp. Freeze the unbaked sliced rounds and bake from frozen, adding 2–3 minutes.

This recipe is an original creation inspired by classic Easy Roquefort Walnut Puff Pastry Rolls flavors. All ingredient ratios and instructions are independently developed.