Roquefort and walnut pinwheels
Ingredients
1 sheet puff pastry
100-150g/3,5-5,3 oz. Roquefort, or blue cheese of choice
2 large handfuls walnuts, chopped (about 50-70g/1,7-2,5 oz.)
Preparation
1
Take the cheese out of the fridge about 15 minutes before using to allow it to soften a bit.
2
Roll out your puff pastry in a large rectangle, about 0,5cm/¼ inch thick.
3
Don’t roll it out too thinly or you might tear holes in it.
4
If you feel that your pastry is not quite square and need to roll it out again, don’t scrunch it up into a ball as it will “kill” all the lamination. Instead, fold it into thirds and roll out again.
5
Spread the cheese evenly over the pastry and top with the chopped nuts.
6
Roll as tightly as possible (think Swiss roll-tight).
7
Lay your roll on a baking dish and pop it in the fridge for about 10 minutes to allow the butter in the pastry to harden again. This will make the cutting part easier.
8
Preheat your oven to 200°C/400°F and line 2 baking sheets with baking paper.
9
Take your roll out of the fridge and cut it into 1cm/½ inch thick slices.
10
Place the slices on the paper-lined baking sheets and bake for 15-20 minutes, or until just golden. Do not allow to brown as it might burn the cheese and walnuts.
11
Allow to cool for about 10 minutes.
12
Enjoy!
.
Yield:
Makes about 2 dozens small pinwheels
Added:
Monday, November 24, 2014 - 7:09am
