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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Servings:
Ingredients
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.